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

AuthID
 P-00G-J4C
4
Author(s)
Soares, C
·
Martins, APL
Tipo de Documento
Article
Year published
2015
Publicado
in INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, ISSN: 1364-727X
Volume: 68, Número: 3, Páginas: 409-419 (11)
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Publication Identifiers
SCOPUS: 2-s2.0-84937523294
Wos: WOS:000358259700012
Source Identifiers
ISSN: 1364-727X
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