Free amino acids in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds

  1. Morales, P.
  2. Gaya, P.
  3. Nuñez, M.
Revue:
Milchwissenschaft

ISSN: 0026-3788

Année de publication: 2006

Volumen: 61

Número: 2

Pages: 155-158

Type: Article

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La source de données: Scopus