Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

  1. Diezhandino, I.
  2. Fernández, D.
  3. Sacristán, N.
  4. Combarros-Fuertes, P.
  5. Prieto, B.
  6. Fresno, J.M.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2016

Volume: 65

Pages: 1118-1125

Type: Article

DOI: 10.1016/J.LWT.2015.10.003 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus