Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Literals

ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84861182190&partnerID=MN8TOARS
ou:eid
- 2-s2.0-84861182190
dcterms:creator
- Delgado F.J.
ou:bibtex
- @article{Cava2012,title = {Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation},journal = {LWT - Food Science and Technology},year = {2012},volume = {48},number = {2},pages = {268-275},author = {Delgado, F.J. and Gonz{\'a}lez-Crespo, J. and Cava, R. and Ram{\'i}rez, R.}}
bibo:doi
- 10.1016/j.lwt.2012.03.025
dcterms:contributor
- Delgado F.J., Gonzalez-Crespo J., Cava R., Ramirez R.
fabio:hasPublicationYear
- 2012
vivo:identifier
- 2012-820
bibo:issn
- 0023-6438
bibo:page_range
- 268-275
dcterms:publisher
- LWT
ou:tipoPublicacion
- Article
dcterms:title
- Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861182190&origin=inward
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861182190&origin=inward
bibo:volume
- 48