Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times (Q84567814)
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scientific article published on 01 July 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times |
scientific article published on 01 July 2010 |
Statements
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times (English)
P Gaya
E Fernández-García