Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system

Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system

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Bibliographic Details
Main Authors: Uceda, R., Picón Gálvez, Antonia María, Guillén, A. M., Gaya Sicilia, María Pilar, Medina, Margarita, Núñez Gutiérrez, Manuel
Other Authors: Picón Gálvez, Antonia María [0000-0001-6988-5618]
Format: artículo biblioteca
Language:English
Published: 1994
Online Access:http://hdl.handle.net/10261/353173
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id dig-inia-es-10261-353173
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spelling dig-inia-es-10261-3531732024-04-08T15:07:57Z Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system Uceda, R. Picón Gálvez, Antonia María Guillén, A. M. Gaya Sicilia, María Pilar Medina, Margarita Núñez Gutiérrez, Manuel Picón Gálvez, Antonia María [0000-0001-6988-5618] Gaya Sicilia, María Pilar [0000-0003-1172-3119] Medina, Margarita [0000-0001-9692-4977] Núñez Gutiérrez, Manuel [0000-0001-6934-9196] Peer reviewed 2024-04-08T11:32:11Z 2024-04-08T11:32:11Z 1994 artículo Milchwissenschaft - Milk Science International 49(12) : 678-683 (1994) 2567-9538 http://hdl.handle.net/10261/353173 0026-3788 en Departamento de Tecnología de los alimentos Publisher's version Sí open
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
description Peer reviewed
author2 Picón Gálvez, Antonia María [0000-0001-6988-5618]
author_facet Picón Gálvez, Antonia María [0000-0001-6988-5618]
Uceda, R.
Picón Gálvez, Antonia María
Guillén, A. M.
Gaya Sicilia, María Pilar
Medina, Margarita
Núñez Gutiérrez, Manuel
format artículo
author Uceda, R.
Picón Gálvez, Antonia María
Guillén, A. M.
Gaya Sicilia, María Pilar
Medina, Margarita
Núñez Gutiérrez, Manuel
spellingShingle Uceda, R.
Picón Gálvez, Antonia María
Guillén, A. M.
Gaya Sicilia, María Pilar
Medina, Margarita
Núñez Gutiérrez, Manuel
Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
author_sort Uceda, R.
title Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
title_short Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
title_full Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
title_fullStr Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
title_full_unstemmed Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
title_sort characteristics of manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
publishDate 1994
url http://hdl.handle.net/10261/353173
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