Influence of Milk Type, Coagulant, Salting Procedure and Ripening Time on the Final Characteristics of Picante Cheese

AuthID
 P-001-DEQ
2
Author(s)
Tipo de Documento
Article
Year published
1996
Publicado
in INTERNATIONAL DAIRY JOURNAL, ISSN: 0958-6946
Volume: 6, Número: 11-12, Páginas: 1099-1116 (18)
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Publication Identifiers
SCOPUS: 2-s2.0-0030291144
Wos: WOS:A1996WF55900007
Source Identifiers
ISSN: 0958-6946
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