Article

Rheological properties of cheddar cheese as influenced by fat reduction and ripening time

USTUNOL, Z. ; KAWACHI, K. ; STEFFE, J.

1995
Institute of Food Technologists Chicago, Ill. (USA)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.1696

Published in: Journal of Food Science: vol. 60 (no 6), pp. 1208-1210

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

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


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