Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Published 2014 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 67, Issue 3, Pages 373-383
Publisher
Wiley
Online
2014-03-17
DOI
10.1111/1471-0307.12120
References
View 4 related references

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.