Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana) - Concepedia

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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

67

Citations

26

References

2003

Year

Inmaculada Franco, Bernardo Prieto, Ana Bernardo, Josefa González Prieto, Javier Carballo

International Dairy Journal

CaprineAnimal ScienceAnimal NutritionFood AnalysisFood StructureEducationFood QualityBiochemical ChangesFood SafetyHealth Sciences

References

	Year	Citations

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