Recommend this article

You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.

Message information

Your name:

Your e-mail address:

Your colleague's e-mail address:

Please enter the letters displayed:

Here is the text to be sent:

[Your name] recommends the following article:

Chemical methods for the characterization of proteolysis in cheese during ripening
Méthodes chimiques pour la caractérisation de la protéolyse des fromages durant l'affinage

P.L.H. McSweeney and P.F. Fox

Lait, 77 1 (1997) 41-76

DOI: https://doi.org/10.1051/lait:199713

This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article

Le Lait

Mentions légales
Contacts
Privacy policy

A Vision4Press website