Discrimination between cheeses made from cow’s, ewe’s and...

Journal of Food Composition and Analysis 2017 / 03 Vol. 56

Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

Inmaculada González-Martín, M., Vicente Palacios, Victor, Revilla, Isabel, Vivar-Quintana, Ana M., Miguel Hernández-Hierro, Jose
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Volume:
56
Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2016.12.005
Date:
March, 2017
File:
PDF, 973 KB
english, 2017
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