Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Autor:	Eleni C. Pappa, Loulouda Bosnea, Anna-Maria Vlachou, Evdokia Malamou, Efthymia Kondyli
Rok vydání:	2021
Předmět:	Starter Chemistry General Chemical Engineering Sensory system Food science Food Science
Zdroj:	Journal of Food Process Engineering. 45
ISSN:	1745-4530 0145-8876
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0dd62fa15b1823c037f39e42db8d8ec7 https://doi.org/10.1111/jfpe.13788 Zobrazit plný text záznamu Plný text