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Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine
S. Kaminarides, P. Stamou, T. MassourasVolume:
100
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2005.09.039
File:
PDF, 133 KB
english, 2007