Effect of starter usage and packaging with paraffin on the volatile fatty acids contents and flavor quality of Kashar cheese

✍ Scribed by Nurhan Akyüz

• Book ID: 112539362
• Publisher: Springer
• Year: 1986
• Tongue: English
• Weight: 533 KB
• Volume: 182
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01454239