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| Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese | |
| 引用本文： | Alonso R,Picon A,Gaya P,Fernández-García E,Nu?ez M.Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese[J].Journal of dairy science,2012,95(7):3501-3513. |
| 作者姓名： | Alonso R Picon A Gaya P Fernández-García E Nuñez M |
| 摘 要： | |
| 收稿时间： | 27 September 2011 |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |