Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk

Hacène Medjoudj, Lamia Aouar, Mohammed Nasreddine Zidoune, Ali Adnan Hayaloglu
  • International Journal of Food Properties, February 2018, Taylor & Francis
  • DOI: 10.1080/10942912.2017.1375515
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