Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese

Published 2008 View Full Article

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Title
Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 91, Issue 5, Pages 1733-1742
Publisher
American Dairy Science Association
Online
2008-04-17
DOI
10.3168/jds.2007-0735

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