Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening
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| Description | scientific article published on 01 August 2012 |
| Author/s |
author: Carmen C Licon Manuel Carmona Delgado A Molina María Isabel Berruga |
| Publication date | August 1, 2012 |
| Language | English |
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| Wikipedia link | |
| Access work |
http://www.journalofdairyscience.org/article/S0022030212004158/pdf |
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| Missing/wrong data? | Edit Wikidata item |