Textural and sensorial characterization of Montasio cheese produced using proteolytic starters

Milchwissenschaft

Volumn 57, Issue 1, 2002, Pages 23-26

  Maifreni, Michela ^a   Marino, Marilena ^a   Pittia, Paola ^a   Rondinini, Gabriella ^a  

^a Department of Mathematics and Computer Science   (Italy)

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EID: 0036001720     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)