Microbiological, Rheological and Sensory Characterization of Portuguese Model Cheeses Manufactured from Several Milk Sources

AuthID
 P-002-JFR
4
Author(s)
Document Type
Article
Year published
2011
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 44, Issue: 10, Pages: 2244-2252 (9)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-80051782583
Wos: WOS:000295115800041
Source Identifiers
ISSN: 0023-6438
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