# Changes in the texture, physicochemical properties and volatile compound profiles of fresh <scp>K</scp>ashar cheese (&lt;90 days) during ripening

> Research article (International Journal of Dairy Technology, 2015) · cited 29× · AI/ML

**Wikidata**: [openalex:W1943680731](https://www.wikidata.org/wiki/openalex:W1943680731)  
**Source**: https://4ort.xyz/entity/changes-in-the-texture-physicochemical-properties-and-volatile-compound-profiles-of-fresh-scp-k-scp-ashar-cheese-lt-90-d