Nettle cheese: Using nettle leaves (Urtica dioica) to coagulate milk in the fresh cheese making process

  1. Fiol, C.
  2. Prado, D.
  3. Mora, M.
  4. Alava, J.I.
Zeitschrift:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Datum der Publikation: 2016

Ausgabe: 4

Seiten: 19-24

Art: Artikel

DOI: 10.1016/J.IJGFS.2016.05.001 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus