Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk

✍ Scribed by P.K Pandey; H.S Ramaswamy; D St-Gelais

• Book ID: 117171889
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 176 KB
• Volume: 36
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/s0023-6438(03)00045-8