Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content
K N KILCAWLEY, P B O'CONNELL, D K HICKEY, E M SHEEHAN, T P BERESFORD, P L H MCSWEENEYVolume:
60
Year:
2007
Language:
english
Pages:
8
DOI:
10.1111/j.1471-0307.2007.00299.x
File:
PDF, 198 KB
english, 2007