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Physicochemical, Sensorial and Microbiological Characteriza..:
González Ariceaga, Citlalli Celeste
;
Afzal, Muhammad Inam
;
Umer, Muhammad
...
Foods. 8 (2019) 10 - p. 509 , 2019
Link:
https://doi.org/10.3390/foods8100509
RT Journal T1
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods8100509&Exemplar=1&LAN=DE A1 González Ariceaga, Citlalli Celeste A1 Afzal, Muhammad Inam A1 Umer, Muhammad A1 Abbas, Shabbar A1 Ahmad, Haroon A1 Sajjad, Muhammad A1 Parvaiz, Fahed A1 Imdad, Kaleem A1 Imran, Muhammad A1 Maan, Abid Aslam A1 Khan, Muhammad Kashif Iqbal A1 Ullah, Azmat A1 Hernández-Montes, Arturo A1 Aguirre-Mandujano, Eleazar A1 Villegas de Gante, Abraham A1 Jacquot, Muriel A1 Cailliez-Grimal, Catherine PB MDPI AG YR 2019 SN 2304-8158 JF Foods VO 8 IS 10 SP 509 LK http://dx.doi.org/https://doi.org/10.3390/foods8100509 DO https://doi.org/10.3390/foods8100509 SF ELIB - SuUB Bremen
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