Effect of temperature and salt on the maturation of white-salted cheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2004.00123.x/fullpdf
Reference31 articles.
1. Domiati and Feta Type Cheeses
2. An attempt for producing low-sodium Feta-type cheese
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