Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk

  1. Diezhandino, I.
  2. Fernández, D.
  3. Combarros-Fuertes, P.
  4. Renes, E.
  5. Fresno, J.M.
  6. Tornadijo, M.E.
Aldizkaria:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Argitalpen urtea: 2022

Alea: 75

Zenbakia: 3

Orrialdeak: 630-642

Mota: Artikulua

DOI: 10.1111/1471-0307.12862 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus