Characteristics of Manchego cheese manufactured from ewe raw milk preserved by addition of carbon dioxide or by activation of the lactoperoxidase system
Peer reviewed
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1994
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Online Access: | http://hdl.handle.net/10261/353173 |
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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 |
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Picón Gálvez, Antonia María [0000-0001-6988-5618] |
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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 |
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Uceda, R. Picón Gálvez, Antonia María Guillén, A. M. Gaya Sicilia, María Pilar Medina, Margarita Núñez Gutiérrez, Manuel |
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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 |
work_keys_str_mv |
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1798164305894440960 |