Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | International Dairy Journal |
| Volume | 81 |
| Pages (from-to) | 122-130 |
| Number of pages | 9 |
| ISSN | 0958-6946 |
| DOIs | |
| Publication status | Published - 2018 |
ID: 195194549