Influence of Hydrogen Ion Concentration on Extractability and Flavor of Bitter and Astringent Flavor Components from Cheddar Cheese and Cultured Milk

✍ Scribed by Harwalkar, V.R.

• Book ID: 122026925
• Publisher: American Dairy Science Association
• Year: 1972
• Tongue: English
• Weight: 182 KB
• Volume: 55
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(72)85565-6