Changes in chemical textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere
Bildiriler > Özet Bildiri · 2007
Yazarlar: Özlem ESMER
5th International Symposium on The Challenge to Sheep and Goats Milk Sectors, İtalya, Alghero, Uluslararası, Poster, Özet Bildiri, 2007-2007, ss 1-2