Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
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4. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk;Buffa;International Dairy Journal,2001
5. Characteristics of lipolytic system in goat milk;Chilliard;Journal of Dairy Science,1984
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