Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

  1. Diezhandino, I.
  2. Fernández, D.
  3. González, L.
  4. McSweeney, P.L.H.
  5. Fresno, J.M.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 168

Orrialdeak: 134-141

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2014.07.039 GOOGLE SCHOLAR
Datuen iturria: Scopus