NDLI: Changes in Microbiological, Chemical, Rheological and Sensory Characteristics during Ripening of Vacuum Packaged Manchego Cheese

Content Provider	Scilit
Author	Nuñez, Manuel Gaya, Pilar Medina, M. Rodríguez‐Marín, M. A. García‐Aser, C.
Copyright Year	1986
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1986.tb13832.x/pdf
Ending Page	1455
Page Count	5
Starting Page	1451
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1986.tb13832.x
Journal	Journal of food science
Issue Number	6
Volume Number	51
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1986-11-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science History of Social Sciences Manchego Cheese Sensory Characteristics Vacuum Packaged Packaged Manchego
Content Type	Text
Resource Type	Article

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Changes in Microbiological, Chemical, Rheological and Sensory Characteristics during Ripening of Vacuum Packaged Manchego Cheese