Suitability of TexturE Parameters for Characterization of Hajdú Cheese Ripening

  • O. Bara-Herczegh, K. Horváth-Almássy, Mária Csanádi, F. Örsi
  • Acta Alimentaria, May 2002, Akademiai Kiado
  • DOI: 10.1556/aalim.31.2002.2.4

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http://dx.doi.org/10.1556/aalim.31.2002.2.4