Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time

  1. Gonzalez-Martin, M. I.
  2. Revilla, I.
  3. Severiano-Perez, P.
  4. Vivar-Quintana, A. M.
  5. Hernandez-Hierro, J. M.
  6. Gonzalez-Perez, C.
  7. Lobos-Ortega, I. A.
  8. Vicente-Tavera, S.
Book Series:
HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES
  1. Preedy, VR (coord.)
  2. Watson, RR (coord.)
  3. Patel, VB (coord.)

ISSN: 2212-375X

ISBN: 978-90-8686-766-0,  978-90-8686-211-5

Year of publication: 2013

Pages: 531-544

Type: Book chapter

DOI: 10.3920/978-90-8686-7660-0_35 GOOGLE SCHOLAR
Data source: WoS