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Volumn 113, Issue 2-3, 2013, Pages 446-453

Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses

Author keywords

Texture; Volatile compounds; Whey cheeses

Indexed keywords

CAPRA; OVIS;

EID: 84879555688     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2013.04.009     Document Type: Article
Times cited : (28)

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