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.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2016

Alea: 65

Orrialdeak: 1118-1125

Mota: Artikulua

DOI: 10.1016/J.LWT.2015.10.003 GOOGLE SCHOLAR
Datuen iturria: Scopus