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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2001

Volumen: 74

Número: 4

Pages: 463-469

Type: Article

DOI: 10.1016/S0308-8146(01)00164-9 GOOGLE SCHOLAR
La source de données: Scopus