Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00536.x/fullpdf
Reference33 articles.
1. Domiati and Feta Type Cheeses
2. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk;Atasoy;Food Control,2008
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