Publication | Closed Access
Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese
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Citations
28
References
2020
Year
Food ChemistryAnimal NutritionFood AnalysisFat ContentFood EngineeringFood ProcessingSensory CharacteristicsFood StructureFood TechnologyFood SafetyHealth Sciences
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