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pro vyhledávání: '"Soila Kananen"'
Autor:
Pia Laine, Olli-Pekka Smolander, Margarita Andreevskaya, Soila Kananen, Soile Tynkkynen, Ilhan Cem Duru, Lars Paulin, Petri Auvinen
In Swiss-type cheeses, characteristic nut-like and sweet flavor develops during the cheese ripening due to the metabolic activities of cheese microbiota. Temperature changes during warm and cold room ripening, and duration of ripening can significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bda6995f91ccf8751c8a010edf6c454
http://hdl.handle.net/10138/235530
http://hdl.handle.net/10138/235530
