Volatile Fraction of Dop "Castelo Branco" Cheese: Influence of Breed

AuthID
 P-003-N62
3
Author(s)
Sampaio, P
Document Type
Article
Year published
2009
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 112, Issue: 4, Pages: 1053-1059 (7)
Indexing
Wos®
Scopus®
Crossref®39
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-50149084716
Wos: WOS:000259893600047
Source Identifiers
ISSN: 0308-8146
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