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This content will become publicly available on May 23, 2018

Title: Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

Authors:
 [1] ;  [1] ;  [1] ;  [1] ;  [2] ; ORCiD logo [1]
  1. IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
  2. Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias 4200-465 Porto Portugal
Publication Date:
Type:
Publisher's Accepted Manuscript
Journal Name:
International Journal of Dairy Technology
Additional Journal Information:
Journal Volume: 70; Journal Issue: 4; Related Information: CHORUS Timestamp: 2017-10-05 05:49:24; Journal ID: ISSN 1364-727X
Publisher:
Wiley-Blackwell
Sponsoring Org:
USDOE Office of Nuclear Energy (NE), Fuel Cycle Technologies (NE-5)
Country of Publication:
Country unknown/Code not available
Language:
English
OSTI Identifier:
1398062