Original language | English |
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Journal | International Dairy Journal |
Volume | 81 |
Pages (from-to) | 122-130 |
Number of pages | 9 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 2018 |
Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
Yonas Hailu Alemu, Egon Bech Hansen, Eyassu Seifu, Mikael Agerlin Petersen, Rene Lametsch, Fergal Patrick Rattray, Richard Ipsen
Research output: Contribution to journal › Journal article › Research › peer-review
39
Citations
(Scopus)