Influence of mould size and rennet on proteolysis and composition of canestrato pugliese cheese

Italian Journal of Food Science

Volumn 10, Issue 3, 1998, Pages 217-228

  Santoro, M ^a   Faccia, M ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Ewe's cheese; Mould size; Proteolysis; Rennet

Indexed keywords

EID: 0032341699     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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