AGRIS - International System for Agricultural Science and Technology

Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

2010

Bergamini, C.V. | Wolf, I.V. | Perotti, M.C. | Zalazar, C.A.


Bibliographic information
Small ruminant research
Volume 94 Issue 1 Pagination 79 - 89 ISSN 0921-4488
Publisher
Elsevier B.V.
Other Subjects
Lactobacillus delbrueckii subsp. bulgaricus; Organic acids and salts; Cheeses; Pampinta (sheep breed); Optimization; Mixtures; Cheese starters
Language
English
Note
Includes references
2019-12-06
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org