Article

Effect of various cutting and stirring conditions on curd particle size and losses of fat to the whey during cheddar cheese manufacture in ost vats

JOHNSTON, K.-A. ; LUCKMAN, M.-S. ; LILLEY, H.-G. ; SMALE, B.-M.

1998
Elsevier [Oxford] (GBR)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.978

Published in: International Dairy Journal: vol. 8 (no 4), pp. 281-288

The record appears in these collections:
Articles & Preprints > Articles

 Record created 2018-02-09, last modified 2018-02-09


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