Physicochemical, Biochemical, Microbiological and Safety Aspects of Pico Cheese: Assessment Throughout Maturation and on the Final Product

AuthID
 P-00N-2R1
6
Author(s)
Camara, SPA
·
Dapkevicius, A
·
Document Type
Article
Year published
2017
Published
in INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, ISSN: 1364-727X
Volume: 70, Issue: 4, Pages: 542-555 (14)
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Publication Identifiers
SCOPUS: 2-s2.0-85030184803
Wos: WOS:000412102900010
Source Identifiers
ISSN: 1364-727X
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