Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides

✍ Scribed by O. Janevski; A.N. Hassan; L. Metzger

• Book ID: 117974364
• Publisher: American Dairy Science Association
• Year: 2012
• Tongue: English
• Weight: 117 KB
• Volume: 95
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2011-5285