Proteolysis, texture and colour of a raw goat milk cheese...

European Food Research and Technology 2011 / 09 Vol. 233; Iss. 3

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

Francisco José Delgado, José González-Crespo, Ramón Cava, Rosario Ramírez
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Volume:
233
Language:
english
Pages:
6
DOI:
10.1007/s00217-011-1536-3
Date:
September, 2011
File:
PDF, 257 KB
english, 2011
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