The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese
By: Sergiu Pădureţ
Authors
Sergiu Pădureţ
Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2023-0006 | Journal eISSN: 2286-038X (formerly 1223-7221) | Journal ISSN: 1583-2430 (formerly 1223-7221)
Language: English
Page range: 34 - 40
Submitted on: Feb 28, 2023
Accepted on: Mar 18, 2023
Published on: Jul 5, 2023
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
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© 2023 Sergiu Pădureţ, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.