Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures

✍ Scribed by E Kondyli; T Massouras; M.C Katsiari; L.P Voutsinas

• Book ID: 117653058
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 149 KB
• Volume: 13
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(02)00144-9