Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter
| Autor: | Castillo, I., Calvo, M.V., Alonso, L., Juárez, M., Fontecha, J. |
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| Zdroj: | In Food Chemistry 2007 100(2):590-598 |
| Databáze: | ScienceDirect |
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