ACCEPTABILITY OF FROZEN DESSERTS MADE WITH NEUTRALIZED, HYDROLYZED, FLUID COTTAGE CHEESE WHEY
- 1 July 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (4) , 805-808
- https://doi.org/10.1111/j.1365-2621.1980.tb07454.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Relation between Titratable Acidity and Hydrogen Ion Concentration of Ice Cream MixesJournal of Dairy Science, 1930