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.
Aldizkaria:
Food Research International
ISSN: 1873-7145, 0963-9969
Argitalpen urtea: 2020
Alea: 137
Mota: Artikulua