Salt reduction in cheddar cheese: exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Originalsprog | Engelsk |
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Forlag | Department of Food Science, University of Copenhagen |
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Antal sider | 337 |
Status | Udgivet - 2012 |
ID: 41928035