✦ LIBER ✦
Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening
✍ Scribed by C.C. Licón; M. Carmona; A. Molina; M.I. Berruga
- Book ID
- 117974394
- Publisher
- American Dairy Science Association
- Year
- 2012
- Tongue
- English
- Weight
- 395 KB
- Volume
- 95
- Category
- Article
- ISSN
- 0022-0302
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