Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk
Heleni Mallatou, Eleni Pappa, Theophilos MassourasVolume:
13
Year:
2003
Language:
english
DOI:
10.1016/s0958-6946(02)00153-x
File:
PDF, 162 KB
english, 2003