Sensory and bio-chemical preservation of ricotta cheese using natural products
Article first published online: 14 JUL 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 12, pages 2692–2702, December 2014
How to Cite
Asensio, C. M., Gallucci, N., Oliva, M. d. l. M., Demo, M. S. and Grosso, N. R. (2014), Sensory and bio-chemical preservation of ricotta cheese using natural products. International Journal of Food Science & Technology, 49: 2692–2702. doi: 10.1111/ijfs.12604
- Issue published online: 30 OCT 2014
- Article first published online: 14 JUL 2014
- Manuscript Accepted: 19 MAY 2014
- Manuscript Received: 10 MAR 2014
- CONICET y SECYT
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