Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

  1. Franco, I.
  2. Prieto, B.
  3. Bernardo, A.
  4. Prieto, J.G.
  5. Carballo, J.
Aldizkaria:
International Dairy Journal

ISSN: 0958-6946

Argitalpen urtea: 2003

Alea: 13

Zenbakia: 2-3

Orrialdeak: 221-230

Mota: Artikulua

DOI: 10.1016/S0958-6946(02)00154-1 GOOGLE SCHOLAR