[1]
Hoang Dung, N., Xuan Uyen, P., Duyen Tu, H., To Quynh, C. and Te Xien, V. 2005. SENSORY EVALUATION OF SOME SEMI-HARD CHEESES PRODUCED BY ENZYME. Science and Technology Development Journal. 8, 6 (Jun. 2005), 11-17. DOI:https://doi.org/https://doi.org/10.32508/stdj.v8i6.3000.