 |  | Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
por:Castañeda, R.; Vassal, L.; Gripon, J.-C.; Rousseau, Micheline
Materias: Quesos; Maduración; Lactobacilo; Tratamientos térmicos; Aceleración; Resistencia térmica; Proteinasas; Peptidasas; Proteólisis
Association for the Advancement of Dairy Science; 1990
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