Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Dairy Science
Volume96
Issue number4
Pages (from-to)1953-1971
Number of pages19
ISSN0022-0302
DOIs
Publication statusPublished - 2013

ID: 45127274