The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 21 (2) , 115-123
- https://doi.org/10.1016/0308-8146(86)90156-1
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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