Development of a Rat Model to Test the Nutritional Equivalency of Traditional vs Fabricated Foods: Cheddar Cheese vs Fabricated Cheddar Cheese
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1674-1677
- https://doi.org/10.1111/j.1365-2621.1983.tb05058.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- DEVELOPMENT AND STABILITY OF INTERMEDIATE MOISTURE CHEESE ANALOGS FROM ISOLATED SOYBEAN PROTEINSJournal of Food Processing and Preservation, 1982
- HARD CHEESE SUBSTITUTE FROM SOY MILKJournal of Food Science, 1980
- Mineral content of dairy productsJournal of the American Dietetic Association, 1978
- Le fromage blanc comme aliment exclusif, ou presque exclusif du rat blancLe Lait, 1951