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Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times |
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Titel: |
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times |
Auteur: |
Picon, A. Gaya, P. Fernández-García, E. Rivas-Cañedo, A. Ávila, M. Nuñez, M. |
Verschenen in: |
Journal of dairy science |
Paginering: |
Jaargang 93 (2010) nr. 7 pagina's 10 p. |
Jaar: |
2010 |
Inhoud: |
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Uitgever: |
American Dairy Science Association |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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