Cite
HARVARD Citation
Diezhandino, I. et al. (2016). Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). Lebensmittel-Wissenschaft + Technologie =. pp. 1118-1125. [Online].
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Diezhandino, I. et al. (2016). Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). Lebensmittel-Wissenschaft + Technologie =. pp. 1118-1125. [Online].