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Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods — Ângela Fernandes (2017) | RDL Network
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Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods
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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
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