Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue- veined variety, during ripening

  1. Prieto, B.
  2. Urdiales, R.
  3. Franco, I.
  4. Tornadijo, M.E.
  5. Fresno, J.M.
  6. Carballo, J.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 1999

Volumen: 67

Número: 4

Pages: 415-421

Type: Article

DOI: 10.1016/S0308-8146(99)00140-5 GOOGLE SCHOLAR
La source de données: Scopus