Evolution of phospholipid contents during the production of...

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Journal of Dairy Science 2016 / 4

Evolution of phospholipid contents during the production of quark cheese from buttermilk

Ferreiro, T., Martínez, S., Gayoso, L., Rodríguez-Otero, J.L.
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Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2016-10861
Date:
April, 2016
File:
PDF, 282 KB
english, 2016
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