The Effect of Lowering Salt on the Physicochemical, Microbiological and Sensory Properties of São João Cheese of Pico Island

AuthID
 P-00G-2E9
4
Author(s)
Soares, C
·
Martins, APL
Document Type
Article in Press
Year published
2015
Published
in International Journal of Dairy Technology, ISSN: 1364-727X
Volume: 68, Issue: 3, Pages: 409-419
Indexing
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-84923349935
Source Identifiers
ISSN: 1364-727X
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