Sihufe, G. A., de Piante Vicin, D. A., Marino, F., Ramos, E. L., Nieto, I. G., Karlen, J. G., & Zorrilla, S. (2018). Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese. Web
Citación estilo ChicagoSihufe, Guillermo Adrian, Daniel Alberto de Piante Vicin, Fernanda Marino, Elisabet L. Ramos, Ivana G. Nieto, Joselina G. Karlen, and Susana Zorrilla. Effect of Sodium Chloride Reduction On Physicochemical, Biochemical, Rheological, Structural and Sensory Characteristics of Tybo Cheese. 2018.
Cita MLASihufe, Guillermo Adrian, et al. Effect of Sodium Chloride Reduction On Physicochemical, Biochemical, Rheological, Structural and Sensory Characteristics of Tybo Cheese. 2018.