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.
Revue:
Food Research International
ISSN: 1873-7145, 0963-9969
Année de publication: 2020
Volumen: 137
Type: Article