Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

  1. Franco, I.
  2. Bargiela, V.
  3. Tovar, C.A.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2023

Volume: 12

Número: 7

Tipo: Artigo

DOI: 10.3390/FOODS12071381 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus