Protein Size and Meltability in Enzyme-Treated, Direct-Acidified Cheese Products

✍ Scribed by R. R. MAHONEY; H. N. LAZARIDIS; J. R. ROSENAU

• Book ID: 108805501
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 214 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb10149.x