Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
- Abarquero, D.
- Duque, C.
- Bodelón, R.
- López, I.
- Muñoz, J.
- María Fresno, J.
- Eugenia Tornadijo, M.
Aldizkaria:
Food Research International
ISSN: 1873-7145, 0963-9969
Argitalpen urtea: 2024
Alea: 186
Mota: Artikulua
