Evolution of volatile compounds from milk to curd during manufacturing of mozzarella

  1. Natrella, G.
  2. Gambacorta, G.
  3. De Palo, P.
  4. Lorenzo, J.M.
  5. Faccia, M.
Aldizkaria:
Mljekarstvo

ISSN: 1846-4025,  0026-704X

Argitalpen urtea: 2020

Alea: 70

Zenbakia: 1

Orrialdeak: 50-58

Mota: Artikulua

DOI: 10.15567/MLJEKARSTVO.2020.0105 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus