Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology

  1. Natrella, G.
  2. Faccia, M.
  3. Lorenzo, J.M.
  4. De Palo, P.
  5. Gambacorta, G.
Aldizkaria:
Journal of Dairy Science

ISSN: 1525-3198,  0022-0302

Argitalpen urtea: 2020

Alea: 103

Zenbakia: 3

Orrialdeak: 2089-2097

Mota: Artikulua

DOI: 10.3168/JDS.2019-17059 GOOGLE SCHOLAR
Datuen iturria: Scopus