Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture

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

• Book ID: 108433640
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 114 KB
• Volume: 79
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(02)00132-2