Consensus categorization of cheese based on water activity and pH—A rational approach to systemizing cheese diversity
Trmčić, A., Ralyea, R., Meunier-Goddik, L., Donnelly, C., Glass, K., D’Amico, D., Meredith, E., Kehler, M., Tranchina, N., McCue, C., Wiedmann, M.Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2016-11621
Date:
November, 2016
File:
PDF, 343 KB
english, 2016