Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese
Titel:
Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese
Auteur:
Giménez, Paula Peralta, Guillermo H. Batistela, Mara E. Cuffia, Facundo Ale, Elisa C. Wolf, I. Verónica Perotti, M. Cristina Hynes, Erica R. Bergamini, Carina V.