Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk
- DOI
- 10.1016/s0958-6946(01)00141-8
- Published
- 2001-01
- Container
- International Dairy Journal
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/s0958-6946-01-00141-8,
title = {Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk},
author = {Martı́n N Buffa and Antonio J Trujillo and Marta Pavia and Buenaventura Guamis},
year = {2001},
journal = {International Dairy Journal},
doi = {10.1016/s0958-6946(01)00141-8},
url = {https://doi.org/10.1016/s0958-6946(01)00141-8}
}RIS
TY - JOUR TI - Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk AU - Martı́n N Buffa AU - Antonio J Trujillo AU - Marta Pavia AU - Buenaventura Guamis PY - 2001 JO - International Dairy Journal DO - 10.1016/s0958-6946(01)00141-8 UR - https://doi.org/10.1016/s0958-6946(01)00141-8 ER -
APA
Buffa, M. N., Trujillo, A. J., Pavia, M., & Guamis, B. (2001). Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk. International Dairy Journal. https://doi.org/10.1016/s0958-6946(01)00141-8
Source records
- crossref · retrieved 2026-09-26T12:32:32.150Z