Changes in the free amino acid content during ripening of Idiazabal cheese: Influence of starter and rennet type

  1. Vicente, M.S.
  2. Ibáez, F.C.
  3. Barcina, Y.
  4. Barron, L.J.R.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2001

Alea: 72

Zenbakia: 3

Orrialdeak: 309-317

Mota: Artikulua

DOI: 10.1016/S0308-8146(00)00231-4 GOOGLE SCHOLAR
Datuen iturria: Scopus