Composición química y aceptabilidad de queso de pasta blanda y semidura elaborados con distintos fermentos adjuntos
by Sabbag, Nora
Additional authors: Milesi, María | Candioti, Mario | Publitec S.A. Physical details: p. 48-53 ISSN:0325-3414 Subject(s): ACEPTABILIDAD | CALIDAD DE QUESOS | FERMENTOS ADJUNTOS | PROTEOLISIS
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| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Analíticas |
Biblioteca Thomas Wood. | PP664 T29 (Browse shelf) | Available |
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