Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity?Preliminary Study
- 1 March 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (2) , 213-217
- https://doi.org/10.1111/j.1365-2621.1995.tb05640.x
Abstract
No abstract availableKeywords
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