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Journal: Fermentation, 2020
Volume: 6
Number: 95
95
Article: Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese
Authors: by Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo and Milad Yaghoubi
Link: https://www.mdpi.com/2311-5637/6/4/95

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