Giménez, P., Peralta, G. H., Batistela, M. E., Cuffia, F., Ale, E. C., Wolf, I. V., . . . Bergamini, C. V. (2023). 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. Web
Citación estilo ChicagoGiménez, Paula, Guillermo Hugo Peralta, Mara Elisa Batistela, Facundo Cuffia, Elisa Carmen Ale, Irma Veronica Wolf, Maria Cristina Perotti, Erica Rut Hynes, and Carina Viviana Bergamini. 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. 2023.
Cita MLAGiménez, Paula, et al. 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. 2023.