✦ LIBER ✦

Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese

✍ Scribed by S. Gunasekaran; K. Ding

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relationship of Milk Fat Globule Membran

✍ Law, B.A.; Sharpe, M.E.; Chapman, H.R.; Reiter, B. 📂 Article 📅 1973 🏛 American Dairy Science Association 🌐 English ⚖ 776 KB

Fat Mimetics in Low-Fat Cheddar Cheese

✍ M.A. DRAKE; T.D. BOYLSTON; B.G. SWANSON 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 107 KB

Free Oil and Rheology of Cheddar Cheese

✍ D.W. Everett; N.F. Olson 📂 Article 📅 2003 🏛 American Dairy Science Association 🌐 English ⚖ 812 KB

Role of Fat in Flavor of Cheddar Cheese

✍ Foda, E.A.; Hammond, E.G.; Reinbold, G.W.; Hotchkiss, D.K. 📂 Article 📅 1974 🏛 American Dairy Science Association 🌐 English ⚖ 492 KB

Partial Glycerides in the Fat of Cheddar

✍ deMan, J.M. 📂 Article 📅 1966 🏛 American Dairy Science Association 🌐 English ⚖ 260 KB

Short communication: Annatto in Cheddar

✍ D. Zhu; S. Damodaran 📂 Article 📅 2012 🏛 American Dairy Science Association 🌐 English ⚖ 217 KB