Taboada, N. V., Van Nieuwenhove, C. P., Medina, R. B., & Lopez Alzogaray, M. S. (2019). Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria.
Citación estilo ChicagoTaboada, Natalia Verónica, Carina Paola Van Nieuwenhove, Roxana Beatriz Medina, y Maria Soledad Lopez Alzogaray. Improving the Conjugated Linoleic Acid Content and the Sensorial Characteristics of Argentinean Semi-hard Goat Cheeses By Adding Cultures of Native Lactic Acid Bacteria. 2019.
Cita MLATaboada, Natalia Verónica, Carina Paola Van Nieuwenhove, Roxana Beatriz Medina, y Maria Soledad Lopez Alzogaray. Improving the Conjugated Linoleic Acid Content and the Sensorial Characteristics of Argentinean Semi-hard Goat Cheeses By Adding Cultures of Native Lactic Acid Bacteria. 2019.