Author:
Anderson D.L.,Mistry V.V.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
1. Reduced fat Cheddar cheese from condensed milk. 1. Manufacture, composition, and ripening;Anderson;J. Dairy Sci.,1993
2. Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk;Emmons;J. Texture Stud.,1980
3. Mechanical properties of cheese, cheese analogues and protein gels in relation to composition and microstructure;Green;Food Microstruct.,1986
4. Development of structure and texture in Cheddar cheese;Green;J. Dairy Res.,1981
5. Cheese with less fat;Jameson;Aust. J. Dairy Technol.,1990
Cited by
19 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献