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Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe’s cheese
Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe’s cheese
2016
Caro Alessandra Del
Fadda Costantino
Sanguinetti Anna Maria
Carboni Maria Giovanna
Pinna Giuliano
Naes Tormod
Menichelli Elena
Piga Antonio
Keywords:
Biochemistry
Food science
Chemistry
Sensory system
Ripening
Correction
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