Effect of ripening temperature on the maturation of Montasio cheese

Italian Journal of Food Science

Volumn 8, Issue 4, 1996, Pages 291-302

  Innocente, N ^a   Corradini, C ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Montasio cheese; Proteolysis; Temperature storage; Water soluble nitrogen total nitrogen

Indexed keywords

EID: 0030372578     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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