Biochemical characteristics of two types of unripe Spanish cow's milk cheese (Cebreiro and Pasiego varieties)

  1. Lafuente, M.
  2. Carballo, J.
  3. González-Prieto, J.
  4. Martín-Sarmiento, R.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1995

Volume: 52

Issue: 1

Pages: 23-28

Type: Article

DOI: 10.1016/0308-8146(94)P4176-G GOOGLE SCHOLAR
Data source: Scopus