The effect of natural cheddar cheese ripening on the funtional and textural properties of the processed cheese manufactured therefrom

The effect of natural cheddar cheese ripening on the funtional and textural properties of the processed cheese manufactured therefrom

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Brickley, C. A., Auty, M. A. E., Piraino, P., McSweeney, P. L. H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 72, no. 9 (2007), p. C483-C490
Materias:	Alimentos Queso Maduramiento Textura Proteólisis
Publicación relacionada:	Contenido en: Journal of food science

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