Changes in viscoelastic properties during the ripening of Arzúa-Ulloa cheese. Effect of proteolysis

  1. Tovar, C.A.
  2. Franco, I.
  3. Riveiro, Y.
  4. Romani, L.
  5. Carballo, J.
Aldizkaria:
Journal of Texture Studies

ISSN: 0022-4901

Argitalpen urtea: 2004

Alea: 35

Zenbakia: 3

Orrialdeak: 293-309

Mota: Artikulua

DOI: 10.1111/J.1745-4603.2004.TB00839.X GOOGLE SCHOLAR
Datuen iturria: Scopus