✦ LIBER ✦
Microstructure and Texture of Process Cheese, Milk Curds, and Caseinate Curds Containing Native or Boiled Soy Proteins
✍ Scribed by Lee, Y.H.; Marshall, R.T.
- Book ID
- 122795760
- Publisher
- American Dairy Science Association
- Year
- 1981
- Tongue
- English
- Weight
- 740 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0022-0302
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