Effect of elevated temperature on the microstructure of full fat Cheddar cheese during ripening

• 期刊名称Food Structure
• 作者Soodam, Kevany; Ong, Lydia; Powell, Ian B.; Kentish, Sandra E.; Gras, Sally L.
• 印刷ISSN2213-3291
• 文件大小2702.25KB
• 发表时间2017-6
• DOI10.1016/j.foostr.2017.05.003