Effects of traditional and modern processing techniques on the texture properties of goat milk curds
Crossref DOI link: https://doi.org/10.1556/446.2025.00209
Published Print: 2025-12-15
Update policy: https://doi.org/10.1556/policypage.crossmark.crossref.2
Lőrincz, Ádám https://orcid.org/0009-0002-0034-3508
Csanádi, József
Bánáti, Diána
Szabó, Balázs P.
License valid from 2025-12-15
