Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making

✍ Scribed by Elena Ordiales; Alberto Martín; María José Benito; Alejandro Hernández; Santiago Ruiz-Moyano; María de Guía Córdoba

• Book ID: 113626584
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 657 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.01.012