Elaboration of a Semi-Hard Cheese, ”Gouda” Type, with Autochthonous Strains and Analysis of its Physicochemical and Sensory Composition
Sadi, F, Zaouadi, N, Hallouz, F, Bouras, A Dilmi, Bensehaila, S, Mosbahi, W, Ouadjene, H
Published in Indian journal of science and technology (23.12.2021)
Published in Indian journal of science and technology (23.12.2021)
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