Contribution of Specific Adventitious Microorganisms Toward Evolution of Sugar and Organic Acid Profiles Throughout Ripening of Model Portuguese Cheeses

AuthID
 P-003-YT2
5
Author(s)
Gomes, EO
·
Tipo de Documento
Article
Year published
2008
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 14, Número: 3, Páginas: 233-240 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-51649107593
Wos: WOS:000259227500005
Source Identifiers
ISSN: 1082-0132
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