✦ LIBER ✦
Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese
✍ Scribed by Nuala M. Rynne; Thomas P. Beresford; Alan.L. Kelly; Timothy P. Guinee
- Book ID
- 116539706
- Publisher
- Elsevier Science
- Year
- 2004
- Tongue
- English
- Weight
- 380 KB
- Volume
- 14
- Category
- Article
- ISSN
- 0958-6946
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