Lv3
230 积分 2023-05-11 加入
Physiochemical, Sensory Characteristics and Acceptability of a New Set Yogurt Developed From Camel and Goat Milk Mixed with Buffalo Milk
3个月前
已完结
Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes
3个月前
已完结
Tuning and modeling cheese flavor
3个月前
已完结
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