Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening
- Piñeiro-Lago, L.
- Franco, I.
- Tovar, C.A.
Journal:
Food Research International
ISSN: 1873-7145, 0963-9969
Year of publication: 2020
Volume: 137
Type: Article