Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition Relationships
- 1 April 1977
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 10 (2), 78-84
- https://doi.org/10.1016/s0315-5463(77)73461-3
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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