Effects of different ripening procedures on the final characteristics of Picante cheese

European Food Research and Technology

Volumn 207, Issue 4, 1998, Pages 281-291

  Freitas, A C ^a   Malcata, F X ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Goat's milk cheese; Maturation; Microbial flora; Proteolysis; Sheep's milk cheese

Indexed keywords

EID: 54749096313     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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