1. A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese. (10th February 2015) Authors: Centeno, Juan Antonio; Rodríguez‐Alonso, Patricia; Carballo, Javier; Garabal, José Ignacio Journal: International journal of dairy technology Issue: Volume 68:Number 2(2015:May) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗