Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter

✍ Scribed by A. Goncu; Z. Alpkent

• Book ID: 116539815
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 209 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.10.008