Texture of Cheddar Cheese as Influenced by Fat Reduction
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb04559.x/fullpdf
Reference34 articles.
1. Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression
2. The production of low fat Cheddar-type cheese
3. EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS
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