Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

✍ Scribed by Møller, K.K.; Rattray, F.P.; Bredie, W.L.P.; Høier, E.; Ardö, Y.

• Book ID: 121678454
• Publisher: American Dairy Science Association
• Year: 2013
• Tongue: English
• Weight: 885 KB
• Volume: 96
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2012-5524