Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening
Delgado Francisco-José, Rodríguez-Pinilla Joaquín, González-Crespo José, Rosario Ramírez, Roa IsidroVolume:
45
Year:
2010
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2009.02157.x
File:
PDF, 743 KB
english, 2010