Changes in thermoviscoelastic and biochemical properties of...

Food Research International 2020 / 11 Vol. 137

Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening

Piñeiro-Lago, Lorena, Franco, Inmaculada, Tovar, Clara A.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109693
Date:
November, 2020
File:
PDF, 733 KB
2020
Conversion to is in progress
Conversion to is failed