Effect of Storage Time on Microstructure, Viscoelastic and Biochemical Parameters of Afuega'l Pitu Cheese (Pdo): Atroncau Blancu and Roxu Varieties

AuthID
 P-00R-15W
4
Author(s)
Pineiro Lago, L
·
Franco, I
·
Document Type
Article
Year published
2019
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 116
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85071623463
Wos: WOS:000491684900095
Source Identifiers
ISSN: 0023-6438
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