Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

1. López González, N.
2. Abarquero, D.
3. Combarros-Fuertes, P.
4. Prieto, B.
5. Fresno, J.M.
6. Tornadijo, M.E.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/DAIRY5010008 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus