Sensory properties and volatile composition of full and non-fat cheese produce from curd — Ripened fried acid tvarog
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://akademiai.com/doi/pdf/10.1556/aalim.39.2010.1.7
Reference32 articles.
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4. Sensory profile of ewe`s milk cheeses;Barcenas F.J.;Fd Sci. Technol. int.,2001
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