Changes of Lactose, Lactic Acid, and Acetic Acid Contents in Serra Cheese During Ripening

AuthID
 P-00G-G93
2
Author(s)
Document Type
Article
Year published
1997
Published
in Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, ISSN: 0044-3026
Volume: 204, Issue: 6, Pages: 453-455
Indexing
Scopus®
Publication Identifiers
Scopus: 2-s2.0-0043279715
Source Identifiers
ISSN: 0044-3026
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