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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 1995

Volumen: 52

Número: 1

Pages: 23-28

Type: Article

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