The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening Journal Articles Refereed uri icon

Overview

Published in

  • Food and Bioprocess Technology

Time

Date/time value

  • 2014

Identity

Digital Object Identifier (DOI)

  • 10.1007/s11947-014-1342-6

Additional Document Info

Parent Title

  • Food and Bioprocess Technology

Volume

  • 7

Issue

  • 10

Publisher

  • Springer Verlag