Author:
Toufeili Imad,Shadarevian Sossy,Artinian Taline,Tannous Raja
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
1. The chemistry of flavour and texture generation in cheese;Adda;Food Chem.,1982
2. Ripening changes and sensory properties of bovine, caprine and ovine shankleesh;Artinian,1993
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