Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:2004032/pdf
Reference34 articles.
1. DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
2. Battistotti C., Corradini C., Italian cheese, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Vol. 2, 2nd edn., Chapman & Hall, London, UK, 1999, pp. 221–237.
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