A new type of ripened, low-fat cheese with bioactive properties
Authors:
- Eeva-Liisa RyhänenEREeva-Liisa Ryhänen
- Anne Pihlanto-LeppäläAPAnne Pihlanto-Leppälä
- Eero PahkalaEPEero Pahkala
- 1 July 2001
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 11 (4-7) , 441-447
Abstract
No abstract availableKeywords
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