مقالة · مجلة · 2018

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu, Mikael A. Petersen, Rene Lametsch و2 آخرون

International Dairy Journal

• وصول مفتوح · أخضر
• أعلى 10% عالميًا
• دولي · 3 دول

اقرأه10.1016/j.idairyj.2018.01.007