Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Dairy Science & Technology |
Volume | 92 |
Issue number | 5 |
Pages (from-to) | 515-540 |
Number of pages | 26 |
ISSN | 1958-5586 |
DOIs | |
Publication status | Published - 2012 |
ID: 41817651