Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk

  1. Rodríguez-Alonso, P.
  2. Centeno, J.A.
  3. Garabal, J.I.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2009

Alea: 42

Zenbakia: 10

Orrialdeak: 1722-1728

Mota: Artikulua

DOI: 10.1016/J.LWT.2009.04.002 GOOGLE SCHOLAR
Datuen iturria: Scopus