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
- Centeno, J.A.
- Rodríguez-Alonso, P.
- Carballo, J.
- Garabal, J.I.
ISSN: 1471-0307, 1364-727X
Any de publicació: 2015
Volum: 68
Número: 2
Pàgines: 291-298
Tipus: Article