✦ LIBER ✦
Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation
✍ Scribed by D.L. Van Hekken; M.H. Tunick; K.A. Soryal; S.S. Zeng
- Book ID
- 111405120
- Publisher
- Institute of Food Technologists
- Year
- 2007
- Tongue
- English
- Weight
- 122 KB
- Volume
- 72
- Category
- Article
- ISSN
- 0022-1147
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