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.
Revue:
Mljekarstvo

ISSN: 1846-4025,  0026-704X

Année de publication: 2020

Volumen: 70

Número: 1

Pages: 50-58

Type: Article

DOI: 10.15567/MLJEKARSTVO.2020.0105 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus