The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)370-380
JournalInternational Journal of Dairy Technology
Volume63
Publication statusPublished - 2010
Peer-reviewedYes

External IDs

Scopus 77954366177

Keywords

Keywords

  • Käse