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

Any de publicació: 2023

Volum: 12

Número: 7

Tipus: Article

DOI: 10.3390/FOODS12071381 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus