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Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

✍ Scribed by Luis Javier R. Barron; Yolanda Redondo; Cristian E. Flanagan; Francisco J. Pérez-Elortondo; Marta Albisu; Ana I. Nájera; Mertxe de Renobales; Estrella Fernández-García

Book ID: 116539771
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 269 KB
Volume: 15
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2004.08.005

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