Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

✍ Scribed by R.A. Verdini; A.C. Rubiolo

• Book ID: 108823444
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 550 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08727.x