The Spanish traditional cheeses: Characteristics and scientific knowledge

  1. Martínez, S.
  2. Centeno, J.A.
  3. Franco, I.
  4. Carballo, J.
Buch:
Handbook on Cheese: Production, Chemistry and Sensory Properties

ISBN: 9781626189669

Datum der Publikation: 2013

Seiten: 123-168

Art: Buch-Kapitel

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Datenquelle: Scopus