학술논문
How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?
Document Type
Article
Author
Source
In: International Journal of Dairy Technology . (International Journal of Dairy Technology, May 2024, 77(2):548-558)
Subject
Language
English
ISSN
14710307
1364727X
1364727X