Authors: GOMES AMP SILVA MLPC MALCATA FX

Citation: Amp. Gomes et al., CAPRINE CHEESE WITH PROBIOTIC STRAINS - THE EFFECTS OF RIPENING TEMPERATURE AND RELATIVE-HUMIDITY ON PROTEOLYSIS AND LIPOLYSIS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 386-394