Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin
M. A. Drake, V. D. Truong, C. R. DaubertVolume:
64
Year:
1999
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1999.tb15123.x
File:
PDF, 53 KB
english, 1999