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.
Aldizkaria:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Argitalpen urtea: 2015

Alea: 68

Zenbakia: 2

Orrialdeak: 291-298

Mota: Artikulua

DOI: 10.1111/1471-0307.12190 GOOGLE SCHOLAR
Datuen iturria: Scopus