Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses-Reference-Cited by-同舟云学术

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Published:2006-04 Issue:4 Volume:17 Page:249-255
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ballesteros C.,Poveda J.M.,González-Viñas M.A.,Cabezas L.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

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