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 journalJournal articleResearchpeer-review

39 Citations (Scopus)
Original languageEnglish
JournalInternational Dairy Journal
Volume81
Pages (from-to)122-130
Number of pages9
ISSN0958-6946
DOIs
Publication statusPublished - 2018

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