Taboada, N. V., Van Nieuwenhove, C. P., Medina, R. B., & Lopez Alzogaray, M. S. (2019). Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria. Web
Citación estilo ChicagoTaboada, Natalia Verónica, Carina Paola Van Nieuwenhove, Roxana Beatriz Medina, and Maria Soledad Lopez Alzogaray. Improving the Conjugated Linoleic Acid Content and the Sensorial Characteristics of Argentinean Semi-hard Goat Cheeses By Adding Cultures of Native Lactic Acid Bacteria. 2019.
Cita MLATaboada, Natalia Verónica, Carina Paola Van Nieuwenhove, Roxana Beatriz Medina, and Maria Soledad Lopez Alzogaray. Improving the Conjugated Linoleic Acid Content and the Sensorial Characteristics of Argentinean Semi-hard Goat Cheeses By Adding Cultures of Native Lactic Acid Bacteria. 2019.