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Food Research International 2019 / 6

Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization

Lamichhane, Prabin, Sharma, Prateek, Kennedy, Deirdre, Kelly, Alan L., Sheehan, Jeremiah J.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108525
Date:
June, 2019
File:
PDF, 519 KB
english, 2019
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