Chemical, Physical, and Sensorial Characteristics of "Terrincho" Ewe Cheese: Changes During Ripening and Intravarietal Comparison

AuthID
 P-000-BSB
4
Author(s)
Tipo de Documento
Article
Year published
2004
Publicado
in JOURNAL OF DAIRY SCIENCE, ISSN: 0022-0302
Volume: 87, Número: 2, Páginas: 249-257 (9)
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Scopus®
Crossref®76
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 14762067
SCOPUS: 2-s2.0-2142661790
Wos: WOS:000189076500001
Source Identifiers
ISSN: 0022-0302
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