Effects of Different Ripening Procedures on the Final Characteristics of Picante Cheese

AuthID
 P-001-9WP
2
Author(s)
Document Type
Article
Year published
1998
Published
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 207, Issue: 4, Pages: 281-291 (11)
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Publication Identifiers
SCOPUS: 2-s2.0-54749096313
Wos: WOS:000076393000006
Source Identifiers
ISSN: 1431-4630
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