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Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

✍ Scribed by Raffaella Di Cagno; Jean Banks; Liz Sheehan; Patrick F. Fox; E.Y. Brechany; Aldo Corsetti; Marco Gobbetti

Book ID: 117653169
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 377 KB
Volume: 13
Category: Article
ISSN: 0958-6946
DOI: 10.1016/s0958-6946(03)00145-6

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