Changes in the microbiological and chemical characteristics of an artisanal, low‐fat cheese made from raw ovine milk during ripening
- 21 February 2002
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 55 (1), 12-17
- https://doi.org/10.1046/j.1471-0307.2002.00032.x
Abstract
No abstract availableKeywords
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