Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese
Article first published online: 10 JAN 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 3, pages 366–372, August 2013
How to Cite
Boutoial, K., Alcántara, Y., Rovira, S., García, V., Ferrandini, E. and López, M. B. (2013), Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese. International Journal of Dairy Technology, 66: 366–372. doi: 10.1111/1471-0307.12024
- Issue published online: 16 JUL 2013
- Article first published online: 10 JAN 2013
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