Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

by Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo, Milad Yaghoubi
Published 2020-09-01