Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics
- 作者J.M. Poveda; L. Cabezas
- 卷第95卷
- 期第2期
- 印刷ISSN0308-8146
- 文件大小111.70KB
- 发表时间2006
- DOI10.1016/j.foodchem.2004.12.045
- 页码307-311
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