Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat

✍ Scribed by KATHRYN T. KOTULA; JUDITH N. NIKAZY; NADINE McGINNIS; CHRISTINE M. LOWE; GEORGE M. BRIGGS

• Book ID: 108812156
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 554 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb14053.x