Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-like Systems Made with Sterilized Milk and Cynara cardunculus
- 31 May 2006
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (7), 579-584
- https://doi.org/10.1111/j.1365-2621.2004.tb13653.x
Abstract
No abstract availableKeywords
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