JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Abstract
Right arrow Full Text
Services
Right arrow Alert me to new issues of the journal
Right arrow reprints & permissions
Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese
J. Dairy Sci. Ávila et al. 89: 2882

Interpretive Summary

Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese

Files in this Data Supplement:



This Article
Right arrow Abstract
Right arrow Full Text
Services
Right arrow Alert me to new issues of the journal
Right arrow reprints & permissions

HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS