Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation

✍ Scribed by H. Kraggerud; S. Skeie; M. Høy; L. Røkke; R.K. Abrahamsen

• Book ID: 116540266
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 222 KB
• Volume: 18
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2007.11.003