SENSORY CHARACTERISTICS OF EWE MILK CHEESE MADE WITH THREE TYPES OF COAGULANT: CALF RENNET, POWDERED VEGETABLE COAGULANT AND CRUDE AQUEOUS EXTRACT FROM CYNARA CARDUNCULUS

✍ Scribed by LUIS TEJADA; RAFAEL GÓMEZ; JOSÉ FERNÁNDEZ-SALGUERO

• Book ID: 111342187
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 137 KB
• Volume: 30
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.2007.00108.x