Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese
- 1 April 1990
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 190 (4) , 325-330
- https://doi.org/10.1007/bf01184501
Abstract
No abstract availableKeywords
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- Chemical Composition and Water Activity of Spanish CheesesJournal of Dairy Science, 1983
- Teleme Cheese from Deep-Frozen CurdJournal of Dairy Science, 1981
- The quantitative measurement of whey proteins using polyacrylamide-gel electrophoresisJournal of Dairy Research, 1976