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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2001

Volumen: 72

Número: 3

Pages: 309-317

Type: Article

DOI: 10.1016/S0308-8146(00)00231-4 GOOGLE SCHOLAR
La source de données: Scopus