The combined effects of fat content, calcium chloride, and...

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International Dairy Journal 2017 / 6

The combined effects of fat content, calcium chloride, and coagulant concentration on the development of cheese curd structure

Moudrá, Kateřina, Pachlová, Vendula, Černíková, Michaela, Šopík, Tomáš, Buňka, František
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Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2017.05.006
Date:
June, 2017
File:
PDF, 762 KB
english, 2017
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