Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
- Diezhandino, I.
- Fernández, D.
- Sacristán, N.
- Combarros-Fuertes, P.
- Prieto, B.
- Fresno, J.M.
Revue:
LWT - Food Science and Technology
ISSN: 0023-6438
Année de publication: 2016
Volumen: 65
Pages: 1118-1125
Type: Article