Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2008.00404.x/fullpdf
Reference36 articles.
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3. Chemical characterization of a Spanish artisanal goat cheese (Babia-Laciana variety);Argumosa;Microbiologie, Aliments, Nutrition,1992
4. Characterization and biochemical changes during the ripening of a Spanish hard goat cheese;Carballo;Food Chemistry,1994
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