Technological Optimisation of Picante Cheese Using Microbiological, Chemical and Physical Criteria

AuthID
 P-001-3RB
2
Author(s)
Tipo de Documento
Article
Year published
1999
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 41, Número: 3-4, Páginas: 163-175 (13)
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Publication Identifiers
SCOPUS: 2-s2.0-0342322664
Wos: WOS:000082357900005
Source Identifiers
ISSN: 0260-8774
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