Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method

Literals

bibo:page_range
- 272-281
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84949238811&origin=inward
bibo:eissn
- 1471-0307
dcterms:title
- Characterisation of the vegetable rennets used for 'Torta del Casar' cheesemaking by a protein profile method
fabio:hasPublicationYear
- 2016
ou:bibtex
- @article{Benito2016,title = {Characterisation of the vegetable rennets used for {'}Torta del Casar{'} cheesemaking by a protein profile method},journal = {International Journal of Dairy Technology},year = {2016},volume = {69},number = {2},pages = {272-281},author = {Ordiales, E. and Mart{\'i}n, A. and Benito, M.J. and Ruiz-Moyano, S. and Gallardo, G. and C{\'o}rdoba, M.G.}}
dcterms:publisher
- International Journal of Dairy Technology
dcterms:creator
- Ordiales E.
ou:eid
- 2-s2.0-84949238811
ou:tipoPublicacion
- Article
vivo:identifier
- 2016-364
dcterms:contributor
- Ordiales E., Martin A., Benito M.J., Ruiz-Moyano S., Gallardo G., Cordoba M.G.
bibo:doi
- 10.1111/1471-0307.12254
bibo:issn
- 1364-727X
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84949238811&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84949238811&origin=inward
bibo:volume
- 69