The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese - Concepedia

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The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

DOI Full Paper Access

16

Citations

22

References

2012

Year

Roberto J. Ceruti, Susana E. Zorrilla, Guillermo A. Sihufe

Food Research International

Reggianito CheeseFood ProcessingFood StructureFood SafetyHealth Sciences

References

	Year	Citations

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