✦ LIBER ✦
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times
✍ Scribed by A. Picon; P. Gaya; E. Fernández-García; A. Rivas-Cañedo; M. Ávila; M. Nuñez
- Book ID
- 117973204
- Publisher
- American Dairy Science Association
- Year
- 2010
- Tongue
- English
- Weight
- 189 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0022-0302
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