Composition, structure, rheological properties, and sensory texture of processed cheese analogues
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 50 (2) , 237-252
- https://doi.org/10.1002/jsfa.2740500211
Abstract
No abstract availableKeywords
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- Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the CheeseJournal of Dairy Science, 1969