A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese
Centeno, Juan Antonio, Rodríguez-Alonso, Patricia, Carballo, Javier, Garabal, José IgnacioVolume:
68
Language:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12190
Date:
May, 2015
File:
PDF, 117 KB
english, 2015