Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes - Concepedia

Concepedia

Publication | Open Access

Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

DOI Full Paper Access

28

Citations

22

References

2015

Year

Imène Felfoul, Salwa Bornaz, Aroua Baccouche, Ali Sahli, Hamadi Attia

Journal of Food Science and Technology

Food ColloidSensory AttributesLow-fat Gouda CheeseFood EngineeringFood ProcessingFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

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