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.
Aldizkaria:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Argitalpen urtea: 2016

Alea: 4

Orrialdeak: 19-24

Mota: Artikulua

DOI: 10.1016/J.IJGFS.2016.05.001 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus