학술논문
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking
Document Type
Article
Author
Source
In: International Journal of Food Microbiology . (International Journal of Food Microbiology, 30 January 2024, 410)
Subject
Language
English
ISSN
18793460
01681605
01681605