‡a
Author's Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).
‡a
Author's Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions.
‡a
usefulnessofalargefieldofviewsensorforphysicochemicaltexturalandyieldpredictionsunderindustrialgoatcheesemurciaalvinomanufacturingconditions
‡A
Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions.
‡9
1
‡a
effectofstartersandripeningtimeonthephysicochemicalnitrogenfractionandtextureprofileofgoatscheesecoagulatedwithavegetablecoagulantcynaracardunculus
‡A
Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).
‡9
1
‡a
effectoffeedinggoatswithdistilledandnondistilledthymeleavesthymuszygissubpgracilisonmilkandcheeseproperties
‡A
Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties
‡9
1
