Suitability of TexturE Parameters for Characterization of Hajdú Cheese Ripening
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://akademiai.com/doi/pdf/10.1556/AAlim.31.2002.2.4
Reference17 articles.
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2. Structure of Kashkaval curd manufactured from milk or UF retentate using enzymes of various origin.;S. Milanovic;Lebensm. Wiss. Technol.,1998
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