Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese
- 作者T.P. Guinee; B.T. O’Kennedy; P.M. Kelly
- 卷第89卷
- 期第2期
- 印刷ISSN0022-0302
- 电子ISSN1525-3198
- 文件大小359.76KB
- 发表时间2006
- DOI10.3168/jds.s0022-0302(06)72110-5
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