Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture
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| Main Authors: | , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Cambridge University Press
2004
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| Subjects: | Milk ripening, Lactic culture, Volatile compounds, Raw ewes’ milk cheese, |
| Online Access: | http://hdl.handle.net/20.500.12792/5838 http://hdl.handle.net/10261/292478 |
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