Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
Crossref DOI link: https://doi.org/10.1007/s13594-014-0185-2
Published Online: 2014-09-12
Published Print: 2014-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sahingil, Didem
Hayaloglu, Ali A.
Simsek, Osman
Ozer, Barbaros
Text and Data Mining valid from 2014-09-12