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Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield

✍ Scribed by Lemay, Anne; Paquin, Paul; Lacroix, Christophe

Book ID: 123378218
Publisher: American Dairy Science Association
Year: 1994
Tongue: English
Weight: 836 KB
Volume: 77
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(94)77227-1

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