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Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
dc.contributor.author | López Ruiz, Ángel Luis | |
dc.contributor.author | Ruiz Morales, Francisco de Asís | |
dc.contributor.author | Ruiz Pérez-Cacho, P. | |
dc.contributor.author | Galán-Soldevilla, Hortensia | |
dc.date.accessioned | 2023-03-01T13:46:21Z | |
dc.date.available | 2023-03-01T13:46:21Z | |
dc.date.issued | 2023 | |
dc.identifier.uri | http://hdl.handle.net/10396/24830 | |
dc.format.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | https://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.source | Foods, 12(5), 996 (2023) | es_ES |
dc.subject | Dairy product | es_ES |
dc.subject | Lactose-free product | es_ES |
dc.subject | Physicochemical composition | es_ES |
dc.subject | Sensory profile | es_ES |
dc.title | Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods12050996 | es_ES |
dc.relation.projectID | Junta de Andalucía. PP.TRA.TRA201600.10 (FEDER) | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |