Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant

✍ Scribed by NIAMH A O'SULLIVAN; MARIA J SOUSA; DEIRDRE O'GRADY-WALSH; THÉRESE UNIACKE; ALAN L KELLY; PAUL L H McSWEENEY

• Book ID: 111139528
• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 695 KB
• Volume: 58
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2005.00166.x