✦ LIBER ✦
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk
✍ Scribed by Temizkan, Riza; Yasar, Kurban; Hayaloglu, Ali A.
- Book ID
- 125509463
- Publisher
- John Wiley and Sons
- Year
- 2014
- Tongue
- English
- Weight
- 132 KB
- Volume
- 49
- Category
- Article
- ISSN
- 0950-5423
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