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Article

Development of biochemical and sensory characteristics of goat cheese.Interspecies study by exchange of the fatty fraction and the skimmed fraction of cow's and goat's milk;

Source: LE LAIT

Year published: 1998

Volume: 78, 6

Pages: 673-687

Signature: А51

ID: TUNAR0014049

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Article

Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 1998

Volume: 81, 12

Pages: 3097-3108

Signature: А173

ID: TUNAR0015029

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Article

Verdier-Metz, I.;

How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?;

Source: ANIMAL SCIENCE

Year published: 2005

Volume: 81, 2

Pages: р. 205-212

Signature: А 291

ID: TUNAR0045763

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