Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter

✍ Scribed by Vassilios Xanthopoulos; Anna Polychroniadou; Evanthia Litopoulou-Tzanetaki; Nicolaos Tzanetakis

• Book ID: 115610516
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 164 KB
• Volume: 33
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1006/fstl.2000.0699