Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2004.00135.x/fullpdf
Reference21 articles.
1. Les bactéries propioniques laitières
2. Affinage et qualité du gruyère de Comté VIII. Synthèse et conclusions
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