Skip to content
RDL
Network
Ecosystem
Switch app
TR
About
FAQ
Sign in
Get started
Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods — Ângela Fernandes (2017) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods
Shared by
Isabel Cristina Fernandes Rodrigues Ferreira
Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods
Article
2017
en
Authors
+3 more
ÂF
Ângela Fernandes
JB
João C.M. Barreira
LB
Lillian Barros
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
1987
Changes in Photosynthetic Capacity and Photosynthetic Protein Pattern during Tomato Fruit Ripening
Birgit Piechulla
,
R. E. Glick
,
Hubert Bahl
,
Anastasios Melis
,
Wilhelm Gruissem
Article
2025
Monitoring physicochemical attributes and nutritional alterations in lakerda during early-stage and intermediate maturation periods: A preliminary research
Can Okan Altan
Article
2012
Agaricus bohusii from Serbia: chemical characterization, antioxidant potential and antifungal preserving properties in cream cheese
Filipa S. Reis
,
Dejan Stojković
,
Marina Sokóvić
,
Jasmina Glamočlija
,
Ana Ćirić
,
Lillian Barros
,
Isabel Cristina Fernandes Rodrigues Ferreira
Article
2012
Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese
Filipa S. Reis
,
Dejan Stojković
,
Marina Sokóvić
,
Jasmina Glamočlija
,
Ana Ćirić
,
Lillian Barros
,
Isabel Cristina Fernandes Rodrigues Ferreira
Article
2016
Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese
Andreia Ribeiro
,
Cristina Caleja
,
Lillian Barros
,
Celestino Santos‐Buelga
,
Maria Filomena Barreiro
,
Isabel Cristina Fernandes Rodrigues Ferreira
Discussion(0)
No comments yet. Be the first to comment.