Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition

  1. Hernández, I.
  2. Barrón, L.J.R.
  3. Virto, M.
  4. Pérez-Elortondo, F.J.
  5. Flanagan, C.
  6. Rozas, U.
  7. Nájera, A.I.
  8. Albisu, M.
  9. Vicente, M.S.
  10. de Renobales, M.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2009

Alea: 116

Zenbakia: 1

Orrialdeak: 158-166

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2009.02.026 GOOGLE SCHOLAR
Datuen iturria: Scopus