INVESTIGADORES
PEROTTI Maria Cristina
capítulos de libros
Título:
Milk pretreatment and free fatty acids in cheeses
Autor/es:
PEROTTI M.C.; VÉLEZ, M. A.; WOLF I. V.
Libro:
Handbook of cheese in health
Editorial:
Wageningen Academic Publishers
Referencias:
Año: 2013; p. 585 - 599
Resumen:
In this chapter the influence of treatment of cheese milk on lipolysis and flavor development are discussed.
