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.
Revue:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Année de publication: 2016

Volumen: 4

Pages: 19-24

Type: Article

DOI: 10.1016/J.IJGFS.2016.05.001 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus