Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
Peer reviewed
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
1994
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| Online Access: | http://hdl.handle.net/10261/353173 |
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