Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese - Concepedia

Concepedia

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Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

47

Citations

13

References

2005

Year

Margherita Addis, Giovanni Piredda, Massimo Pes, R. Di Salvo, M.F. Scintu, A. Pirisi

International Dairy Journal

BiomanufacturingBiochemical EngineeringFood EngineeringFood ProcessingPaste RennetsFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

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