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The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese

✍ Scribed by M. Nuñez; C. García-Aser; M.A. Rodríguez-Martin; M. Medina; P. Gaya

Publisher: Elsevier Science
Year: 1986
Tongue: English
Weight: 453 KB
Volume: 21
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(86)90156-1

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