Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet

  1. Barron, L.J.R.
  2. Redondo, Y.
  3. Flanagan, C.E.
  4. Pérez-Elortondo, F.J.
  5. Albisu, M.
  6. Nájera, A.I.
  7. De Renobales, M.
  8. Fernández-García, E.
Aldizkaria:
International Dairy Journal

ISSN: 0958-6946

Argitalpen urtea: 2005

Alea: 15

Zenbakia: 4

Orrialdeak: 371-382

Mota: Artikulua

DOI: 10.1016/J.IDAIRYJ.2004.08.005 GOOGLE SCHOLAR