Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk
E. Galán, F. Prados, A. Pino, L. Tejada, J. Fernández-SalgueroVolume:
18
Year:
2008
Language:
english
DOI:
10.1016/j.idairyj.2007.06.003
File:
PDF, 159 KB
english, 2008