Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction Efficiency-Reference-Cited by-同舟云学术

Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction Efficiency

Published:2008-06-13 Issue:13 Volume:56 Page:5153-5157
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yee Jessica L.¹,Walker John¹,Khalil Hany¹,Jiménez-Flores Rafael¹

Affiliation:

1. Department of Dairy Science, Dairy Products Technology Center, Department of Science and Mathematics, and Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, 1 Grand Avenue, San Luis Obispo, California 93407

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf703673n

Reference32 articles.

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2. Patton, S.Nutrition and the healthfulness of cow’s milk.InMilk: Its Remarkable Contribution to Human Health and Well-Being;Transaction Publishers:New Brunswick, NJ, 2004; pp111−149.

3. The production of low fat Cheddar-type cheese

4. Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening

5. Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese

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