Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese
A. Rezaei(University of Tabriz), Milad Yaghoubi(University of Tabriz), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Javad Hesari(University of Tabriz), Photis Papademas(Cyprus University of Technology), Sodeif Azadmard‐Damirchi(University of Tabriz), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Kazem Alirezalu(University of Tabriz)
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