Viscoelastic properties of reduced-fat and full-fat cheddar cheeses

Viscoelastic properties of reduced-fat and full-fat cheddar cheeses

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	MA, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 4 (1996), p. 821-823
Materias:	Alimentos Queso Productos lácteos Grasas Elasticidad Viscoelasticidad
Publicación relacionada:	Contenido en: Journal of Food Science

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