Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa

  1. Juan, B.
  2. Barron, L.J.R.
  3. Ferragut, V.
  4. Guamis, B.
  5. Trujillo, A.J.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2007

Alea: 55

Zenbakia: 3

Orrialdeak: 747-754

Mota: Artikulua

DOI: 10.1021/JF062824R GOOGLE SCHOLAR
Datuen iturria: Scopus