Proteolysis of fynbo cheese salted with NaCI/KCI and ripened at two temperatures

Proteolysis of fynbo cheese salted with NaCI/KCI and ripened at two temperatures

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Laborda, M. A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 33-36
Materias:	Alimentos Queso Productos lácteos Proteólisis Cloruro potásico Maduramiento Temperatura Técnicas analíticas
Publicación relacionada:	Contenido en: Journal of Food Science

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