Evaluation of Cow’s and Goat’s Fresh Cheese Preservation Under Hyperbaric Storage at Room Temperature up to 60 Days Versus Refrigeration Regarding Nutritional and Physicochemical Parameters

AuthID
 P-012-WJ3
5
Author(s)
Duarte, RV
·
Casal, S
·
Gomes, AM
·
Delgadillo, I
·
Tipo de Documento
Unpublished
Year published
2022
Publicado
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