Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties

✍ Scribed by V. Caldeo; P.L.H. McSweeney

• Book ID: 116540758
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 434 KB
• Volume: 25
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2012.02.002