![](/img/cover-not-exists.png)
Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
A. Goncu, Z. AlpkentVolume:
15
Year:
2005
Language:
english
DOI:
10.1016/j.idairyj.2004.10.008
File:
PDF, 209 KB
english, 2005