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 |
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Rok vydání: | 2021 |
Předmět: | |
Zdroj: | Journal of Food Process Engineering. 45 |
ISSN: | 1745-4530 0145-8876 |
Databáze: | OpenAIRE |
Externí odkaz: |