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Characteristics of Gouda cheese supplemented with fruit liquors
This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, wate...
Guardat en:
| Publicat a: | J Anim Sci Technol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
BioMed Central
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4540260/ https://ncbi.nlm.nih.gov/pubmed/26290735 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40781-015-0048-2 |
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