Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

✍ Scribed by Rocío Alonso; Antonia Picon; Buenaventura Rodríguez; Pilar Gaya; Estrella Fernández-García; Manuel Nuñez

• Book ID: 116540633
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 172 KB
• Volume: 21
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2011.02.008