Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet-Reference-Cited by-同舟云学术

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

Published:2005-04 Issue:4 Volume:15 Page:371-382
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Barron Luis Javier R.,Redondo Yolanda,Flanagan Cristian E.,Pérez-Elortondo Francisco J.,Marta Albisu ,Nájera Ana I.,de Renobales Mertxe,Fernández-García Estrella

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

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