BOLOGNA PRODUCT CHARACTERISTICS AS INFLUENCED BY VARIOUS SOURCES AND LEVELS OF COTTAGE CHEESE WHEY

✍ Scribed by K. L. NEER; R. F. PLIMPTON JR.; H. W. OCKERMAN

• Book ID: 108800594
• Publisher: Institute of Food Technologists
• Year: 1974
• Tongue: English
• Weight: 439 KB
• Volume: 39
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1974.tb07294.x