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Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening
Gebreyowhans, Solomon, Zhang, Shuwen, Pang, Xiaoyang, Yang, Baoyu, Wang, Tong, Wu, Zheng, Lu, Jing, Lv, JiapingJournal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12699
Date:
March, 2020
File:
PDF, 465 KB
2020