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Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese
Sonia Garde, Marta Ávila, Margarita Medina, Manuel NuñezVolume:
15
Year:
2005
Language:
english
DOI:
10.1016/j.idairyj.2004.11.002
File:
PDF, 319 KB
english, 2005