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Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.06.010
Abstract: Abstract Production and ripening of Halitzia cheese was examined by conventional physicochemical and microbiological analyses along with state-of-the art metagenomics. Cheese was made from (A) raw goat milk without the addition of starters; (B) pasteurised…
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Keywords:
conventional omics;
approaches shed;
halitzia cheese;
omics approaches ... See more keywords