Characterization of Prato cheese, a Brazilian semi-hard cow variety: Evolution of physico-chemical parameters and mineral composition during ripening

  1. Cichoscki, A.J.
  2. Valduga, E.
  3. Valduga, A.T.
  4. Tornadijo, M.E.
  5. Fresno, J.M.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2002

Alea: 13

Zenbakia: 4-5

Orrialdeak: 329-336

Mota: Artikulua

DOI: 10.1016/S0956-7135(02)00039-7 GOOGLE SCHOLAR
Datuen iturria: Scopus