Work

Proteolysis during ripening of soft cheese. ii- effect of milk clotting enzyme on Cremoso Argentino cheese ripening.

Year: 1999

Type: article

Source: HAL

Authors: Erica Hynes, C. Zalazar, Agnès Delacroix-Buchet

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2491165273

FWCI: 0.496

Cites:

Cited by: 2

Related to: 10