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.
Revue:
Italian Journal of Food Science

ISSN: 1120-1770

Année de publication: 2003

Volumen: 15

Número: 1

Pages: 63-73

Type: Article

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La source de données: Scopus