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Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet
Meenakshi Rani, N.S. VermaVolume:
54
Year:
1995
Language:
english
Pages:
7
DOI:
10.1016/0308-8146(95)00012-8
File:
PDF, 698 KB
english, 1995