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The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese

✍ Scribed by MARIA DE LOS ÁNGELES COLÍN-CRUZ; OCTAVIO DUBLÁN-GARCÍA; ANGÉLICA ESPINOZA-ORTEGA; AURELIO DOMINGUEZ-LOPEZ

Book ID: 111140081
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 924 KB
Volume: 65
Category: Article
ISSN: 1364-727X
DOI: 10.1111/j.1471-0307.2011.00735.x

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