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The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Soodam, Kevany; Ong, Lydia; Powell, Ian B.; Kentish, Sandra E.; Gras, Sally L.

期刊名称Food and Bioprocess Technology
作者Soodam, Kevany; Ong, Lydia; Powell, Ian B.; Kentish, Sandra E.; Gras, Sally L.
卷第7卷
期第10期
印刷ISSN1935-5130
电子ISSN1935-5149
文件大小1515.42KB
发表时间2014-10
DOI10.1007/s11947-014-1342-6
页码2912-2922

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