Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of 'Torta del Casar' cheese

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84904408530&origin=inward
ou:bibtex
- @article{Benito2014,title = {Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of {'}Torta del Casar{'} cheese},journal = {International Journal of Dairy Technology},year = {2014},volume = {67},number = {3},pages = {402-409},author = {Ordiales, E. and Mart{\'i}n, A. and Benito, M.J. and Fern{\'a}ndez, M. and Casquete, R. and de Gu{\'i}a C{\'o}rdoba, M.}}
dcterms:title
- Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of 'Torta del Casar' cheese
dcterms:contributor
- Ordiales E., Martin A., Benito M.J., Fernandez M., Casquete R., de Guia Cordoba M.
dcterms:creator
- Ordiales E.
bibo:doi
- 10.1111/1471-0307.12129
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84904408530&partnerID=MN8TOARS
bibo:page_range
- 402-409
bibo:eissn
- 1471-0307
ou:eid
- 2-s2.0-84904408530
bibo:issn
- 1364-727X
fabio:hasPublicationYear
- 2014
vivo:identifier
- 2014-145
dcterms:publisher
- International Journal of Dairy Technology
ou:tipoPublicacion
- Article
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84904408530&origin=inward
bibo:volume
- 67