Study of organic acids, volatile fraction and caseins of a new Halloumi-type cheese during ripening in whey brine

✍ Scribed by Kaminarides Stelios; Stamou Paraskevi; Massouras Theophilos; Georgala Aikaterini

• Book ID: 108826836
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 167 KB
• Volume: 44
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2007.01706.x