Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

✍ Scribed by Rita de Cássia Ramos do Egypto Queiroga; Bárbara Melo Santos; Ana Maria Pereira Gomes; Maria João Monteiro; Susana Maria Teixeira; Evandro Leite de Souza; Carlos José Dias Pereira; Maria Manuela Estevez Pintado

• Book ID: 118126990
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 470 KB
• Volume: 50
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2012.08.011