Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

  1. Fresno, J.M.
  2. Tornadijo, M.E.
  3. Carballo, J.
  4. González-Prieto, J.
  5. Bernardo, A.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 1996

Alea: 55

Zenbakia: 3

Orrialdeak: 225-230

Mota: Artikulua

DOI: 10.1016/0308-8146(95)00112-3 GOOGLE SCHOLAR
Datuen iturria: Scopus