SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE

✍ Scribed by L. TEJADA; A. ABELLÁN; J.M. CAYUELA; A. MARTÍNEZ-CACHA

• Book ID: 111345223
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 180 KB
• Volume: 21
• Category: Article
• ISSN: 0887-8250
• DOI: 10.1111/j.1745-459x.2006.00069.x