Herrera, T.; Pérez-Baltar, A.; Ortiz, L.; Letón, P.; Miguel, E.
Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds. Foods 2025, 14, 2368.
https://doi.org/10.3390/foods14132368
AMA Style
Herrera T, Pérez-Baltar A, Ortiz L, Letón P, Miguel E.
Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds. Foods. 2025; 14(13):2368.
https://doi.org/10.3390/foods14132368
Chicago/Turabian Style
Herrera, Teresa, Aida Pérez-Baltar, Laura Ortiz, Pablo Letón, and Eugenio Miguel.
2025. "Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds" Foods 14, no. 13: 2368.
https://doi.org/10.3390/foods14132368
APA Style
Herrera, T., Pérez-Baltar, A., Ortiz, L., Letón, P., & Miguel, E.
(2025). Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds. Foods, 14(13), 2368.
https://doi.org/10.3390/foods14132368