Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics
Crossref DOI link: https://doi.org/10.1007/s13594-014-0205-2
Published Online: 2014-11-28
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ceruti, Roberto J.
Zorrilla, Susana E.
Sabbag, Nora G.
Costa, Silvia C.
Sihufe, Guillermo A.
Text and Data Mining valid from 2014-11-28