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Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures

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

Book ID: 116540500
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 169 KB
Volume: 20
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2009.12.008

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