Production of low-fat Cheddar cheese from low and high mineral retentate powders and different fractions of milkfat globules
- 1 October 1997
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 7 (11) , 733-741
- https://doi.org/10.1016/s0958-6946(97)00084-8
Abstract
No abstract availableKeywords
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