A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese

  1. Centeno, J.A.
  2. Rodríguez-Alonso, P.
  3. Carballo, J.
  4. Garabal, J.I.
Revista:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Ano de publicación: 2015

Volume: 68

Número: 2

Páxinas: 291-298

Tipo: Artigo

DOI: 10.1111/1471-0307.12190 GOOGLE SCHOLAR
Fonte de datos: Scopus