Changes in Sodium Chloride and Moisture Levels in Romano-Type Cheese during Ripening

Autor:	Guinee, T., Fox, P. F.
Zdroj:	Irish Journal of Food Science and Technology, 1983 Jan 01. 7(2), 119-128.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/25558071 Zobrazit plný text záznamu