The use of continuous ricotta processing to reduce ingredient cost in ‘further processed’ cheese products

✍ Scribed by H.W. Modler; D.B. Emmons

• Book ID: 117652883
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 131 KB
• Volume: 11
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(01)00082-6