Microbiological, Biochemical and Compositional Changes During Ripening of Sao Jorge - a Raw Milk Cheese from the Azores (Portugal)

AuthID
 P-003-Q48
4
Author(s)
McSweeney, PLH
Document Type
Article
Year published
2009
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 112, Issue: 1, Pages: 131-138 (8)
Indexing
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-47749097089
Wos: WOS:000259837200021
Source Identifiers
ISSN: 0308-8146
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