Author:
Altan A.,Turhan M.,Gunasekaran S.
Funder
Dairy Manufacturers, Inc.
Schreiber Foods, Inc.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Official Methods of Analysis,1995
2. Effect of certain chemical factors on the melting quality of process cheese;Arnott;J. Dairy Sci.,1957
3. Standard Methods for the Examination of Dairy Products;Bradley,1992
4. Cheese Rheology and Texture;Gunasekaran,2003
5. A comparison of available methods for determining salt levels in cheese;Johnson;J. Dairy Sci.,1985
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