Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

Published 2020 View Full Article

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Title
Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 104, Issue 1, Pages 270-280
Publisher
American Dairy Science Association
Online
2020-10-31
DOI
10.3168/jds.2020-18884

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