Muñoz Bas, C., Muñoz Tebar, N., Viuda Martos, M., Sayas Barberá, E., Pérez Álvarez, J. Á., & Fernández López, J. (2024). Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties.

Muñoz Bas, Clara, Nuria Muñoz Tebar, Manuel Viuda Martos, Estrella Sayas Barberá, José Ángel Pérez Álvarez, y Juana Fernández López. Application of Date-coproducts for the Fortification of Fresh Goat Cheese: Effect On Their Nutritional, Technological, Physicochemical, Microstructural, Microbiological and Sensory Properties. 2024.

Muñoz Bas, Clara, et al. Application of Date-coproducts for the Fortification of Fresh Goat Cheese: Effect On Their Nutritional, Technological, Physicochemical, Microstructural, Microbiological and Sensory Properties. 2024.