The effect of mesophilic starter culture composition on the volatile compounds of raw ewe milk cheese

  1. Centeno, J.A.
  2. Morales, P.
  3. Fernández-García, E.
  4. Gaya, P.
  5. Nuñez, M.
Aldizkaria:
Italian Journal of Food Science

ISSN: 1120-1770

Argitalpen urtea: 2003

Alea: 15

Zenbakia: 1

Orrialdeak: 63-73

Mota: Artikulua

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Datuen iturria: Scopus