SDS-PAGE study of pH 4.6 soluble proteins during ripening of goat milk cheese

Translated title of the contribution: SDS-PAGE study of pH 4.6 soluble proteins during ripening of goat milk cheese

C. Carretero, M. Mor-Mur, R. Pla, B. Guamis

    Research output: Contribution to journalArticleResearch

    Translated title of the contributionSDS-PAGE study of pH 4.6 soluble proteins during ripening of goat milk cheese
    Original languageMultiple languages
    Pages (from-to)292-295
    JournalMilchwissenschaft
    Volume47
    Issue number5
    Publication statusPublished - 1 Jan 1992

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