Ripening control of salt-reduced Manchego-type cheese obtained by brine vacuum-impregnation

Autor:	Pavia, M, Trujillo, A.J, Guamis, B, Ferragut, V *
Zdroj:	In Food Chemistry 2000 70(2):155-162
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect