Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk
Article first published online: 24 JAN 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 66, Issue 3, pages 390–395, August 2013
How to Cite
Mikulec, N., Habuš, I., Antunac, N., Vitale, L. and Havranek, J. (2013), Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk. International Journal of Dairy Technology, 66: 390–395. doi: 10.1111/1471-0307.12032
- Issue published online: 16 JUL 2013
- Article first published online: 24 JAN 2013
- Croatian Ministry of Science, Education and Sports. Grant Numbers: 098-0982915-2948, 178-1782128-2127
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