The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese Journal Articles Refereed uri icon

Overview

Published in

  • Food Research International

Time

Date/time value

  • 2012

Identity

Digital Object Identifier (DOI)

  • 10.1016/j.foodres.2012.02.020

Additional Document Info

Parent Title

  • Food Research International

Volume

  • 48

Issue

  • 1

Publisher

  • Pergamon