Effect of freezing on the rheological, chemical and colour properties of Serpa cheese

Submitted by Hélia Pombinho (helia.pombinho@ipbeja.pt) on 2013-10-18T15:11:16Z No. of bitstreams: 0

Bibliographic Details
Main Author: Alvarenga, Nuno Bartolomeu (author)
Other Authors: Canada, João (author), Sousa, Isabel (author)
Format: article
Language:eng
Published: 2013
Subjects:
Serpa cheese
Ewe
Freezing
Rheological properties
Proteolysis
Indexação ISI
Online Access:http://hdl.handle.net/20.500.12207/543
Country:Brazil
Oai:oai:repositorio.ipbeja.pt:20.500.12207/543

Internet

http://hdl.handle.net/20.500.12207/543

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