Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures
| Autor: | Kondyli, E *, Massouras, T, Katsiari, M.C, Voutsinas, L.P |
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| Zdroj: | In International Dairy Journal 2003 13(1):47-54 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect