Please use this identifier to cite or link to this item:
https://accedacris.ulpgc.es/jspui/handle/10553/160280
| Title: | Heating curd grains during cheese-making could affect the appearance of fat and the phospholipids content in cheese | Authors: | Sánchez Macías,Davinia Laubscher, A Castro Navarro, Noemí Argüello Henríquez, Anastasio Jiménez Flores, R |
UNESCO Clasification: | 330909 Productos lácteos 3104 Producción Animal |
Issue Date: | 2013 | Conference: | 2013 ADSA Annual Meeting | URI: | https://accedacris.ulpgc.es/jspui/handle/10553/160280 | Source: | 2013 ADSA Annual Meeting |
| Appears in Collections: | Póster de congreso |
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