Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet

Italian Journal of Food Science

Volumn 15, Issue 1, 2003, Pages 125-131

  Tejada, L ^a   Fernandez Salguero J ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Cheese; Microbiology; Proteolysis; Vegetable coagulant

Indexed keywords

BACTERIA (MICROORGANISMS); CYNARA; CYNARA CARDUNCULUS; ENTEROBACTERIACEAE; ESCHERICHIA COLI;

EID: 0037794502     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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