The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese

✍ Scribed by Margherita Addis; Antonio Pirisi; Riccardo Di Salvo; Francesco Podda; Giovanni Piredda

• Book ID: 116539832
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 295 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.11.012