Changes in Microbiological, Chemical, Rheological and Sensory Characteristics during Ripening of Vacuum Packaged Manchego Cheese

✍ Scribed by M. NUÑEZ; P. GAYA; M. MEDINA; M. A. RODRÍGUEZ-MARÍN; C. GARCÍA-ASER

• Book ID: 108811619
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 724 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb13832.x