Coalho Cheese Made with Protease from Thermomucor indicae-seudaticae N31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese.
| Image |  |
|---|---|
| Description | scientific article published on 22 January 2016 |
| Author/s |
author: Roberto da Silva |
| Publication date | January 22, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |