Ripening profiles of goat cheese produced from milk treated with high pressure

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 833-837

  Trujillo, A J ^a   Royo, C ^a   Ferragut, V ^a   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Goat cheese; High pressure; Peptide profile; Proteolysis; Ripening

Indexed keywords

CAPRA HIRCUS;

EID: 0032743946     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15922.x     Document Type: Article

References (23)

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