Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

Autor: Carboni Maria Giovanna, Naes Tormod, Caro Alessandra Del, Menichelli Elena, Sanguinetti Anna Maria, Piga Antonio, Fadda Costantino, Pinna Giuliano

Publikováno v: Del Caro, A, Fadda, C, Sanguinetti, A M, Giovanna Carboni, M, Pinna, G, Næs, T, Menichelli, E & Piga, A 2016, ' Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese ', Czech Journal of Food Science, vol. 34, no. 5, pp. 456-462 . https://doi.org/10.17221/32/2016-CJFS

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f393024b37313cadc9a7d12769f172e8
https://curis.ku.dk/portal/da/publications/influence-of-technology-and-ripening-on-textural-and-sensory-properties-of-vacuum-packaged-ewes-cheese(9db8d3b6-a334-4476-b956-ec359bb75c1f).html