The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese
Lydia Ong, Raymond R. Dagastine, Sandra E. Kentish, Sally L. GrasVolume:
48
Year:
2012
Language:
english
DOI:
10.1016/j.foodres.2012.02.020
File:
PDF, 4.71 MB
english, 2012