Open AccessPerfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos
Author(s) -
María Cristina Perotti,
S. M. Bernal,
Verónica I. Wolf,
C.A. Zalazar
Publication year - 2008
Publication title -
grasas y aceites
Language(s) - Spanish
Resource type - Journals
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2008.v59.i2.504
Subject(s) - chemistry , food science
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom