The Effect of Lowering Salt on the Physicochemical, Microbiological and Sensory Properties of São João Cheese of Pico Island

AuthID
 P-00G-2E9
4
Author(s)
Soares, C
·
Martins, APL
Tipo de Documento
Article in Press
Year published
2015
Publicado
in International Journal of Dairy Technology, ISSN: 1364-727X
Volume: 68, Número: 3, Páginas: 409-419
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84923349935
Source Identifiers
ISSN: 1364-727X
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