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Characteristics and proteolysis of a Spanish blue cheese ma..:
Diezhandino Hernández, Isabel
;
Fernández, Domingo
;
Combarros Fuertes, Patricia
...
Diezhandino, I., Fernández, D., Combarros-Fuertes, P., Renes, E., Fresno, J. M., & Tornadijo, M. E. (2022). Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk. International Journal of Dairy Technology, 75(3), 630-642. https://doi.org/10.1111/1471-0307.12862. , 2022
Link:
http://hdl.handle.net/10612/15389
RT Journal T1 <Title>Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivleon:oai:buleria.unileon.es:10612_15389&Exemplar=1&LAN=DE A1 Diezhandino Hernández, Isabel A1 Fernández, Domingo A1 Combarros Fuertes, Patricia A1 Renes Bañuelos, Erica A1 Fresno Baro, José María A1 Tornadijo Rodríguez, María Eugenia PB Wiley-Blackwell YR 2022 K1 Tecnología de los alimentos K1 Blue-veined cheese K1 Pasteurised milk K1 Proteolysis K1 Biogenic amines K1 Textural characteristics K1 Sensory properties JF Diezhandino, I., Fernández, D., Combarros-Fuertes, P., Renes, E., Fresno, J. M., & Tornadijo, M. E. (2022). Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk. International Journal of Dairy Technology, 75(3), 630-642. https://doi.org/10.1111/1471-0307.12862 LK http://hdl.handle.net/10612/15389 DO http://hdl.handle.net/10612/15389 SF ELIB - SuUB Bremen
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