Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety

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

ISSN: 0308-8146

Argitalpen urtea: 2001

Alea: 74

Zenbakia: 4

Orrialdeak: 463-469

Mota: Artikulua

DOI: 10.1016/S0308-8146(01)00164-9 GOOGLE SCHOLAR
Datuen iturria: Scopus