Sensory Changes During Ripening of Raw Ewes’ Milk Cheese Manufactured With and Without the Addition of a Starter Culture

✍ Scribed by P. BÁRCENAS; F.J. PÉREZ ELORTONDO; M. ALBISU

• Book ID: 108825084
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 179 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb07063.x