CyTA - Journal of Food
 2020
DOI: 10.1080/19476337.2020.1836028
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Evolution of physicochemical and texture parameters throughout an extended ripening on a goat surface mold cheeses made in a tropical region in Mexico

Rosa Vázquez-García
1
,
José Gerardo Montejano-Gaitán
2
,
Anaberta Cardador‐Martínez
3
et al.

Abstract: Del-Campo (2020) Evolution of physicochemical and texture parameters throughout an extended ripening on a goat surface mold cheeses made in a tropical region

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