Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese-Reference-Cited by-同舟云学术

Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese

Published:2013-02 Issue:1 Volume:110 Page:46-51
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Van Hekken D.L.,Park Y.W.,Tunick M.H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference34 articles.

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