Author: Tavaria F.K. Malcata F.X.
Publisher: Elsevier
ISSN: 0740-0020
Source: Food Microbiology, Vol.17, Iss.3, 2000-06, pp. : 293-304
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Hydrolysis of s - and -caseins during ripening of Serra cheese
Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. :
Microbiological and physicochemical characteristics of Cameros cheese
By Olarte C. Sanz S. Gonzalez-Fandos E. Torre P.
Food Microbiology, Vol. 16, Iss. 6, 1999-12 ,pp. :
Biogenic amine production in Feta cheese
By Valsamaki K. Michaelidou A. Polychroniadou A.
Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. :