Lipolysis and volatile compounds in low-fat...

Food Chemistry 2003 Vol. 82; Iss. 2

Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures

E. Kondyli, T. Massouras, M.C. Katsiari, L.P. Voutsinas
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Volume:
82
Year:
2003
Language:
english
Pages:
7
DOI:
10.1016/s0308-8146(02)00513-7
File:
PDF, 206 KB
english, 2003
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