USE OF PROTEIN DYE-BINDING VALUES AS INDICATORS OF THE “CHEMICAL AGE” OF CONVENTIONALLY MADE CHEDDAR CHEESE AND HYDROLYZED-LACTOSE CHEDDAR CHEESE

✍ Scribed by MANFRED KROGER; JOHN C. WEAVER

• Book ID: 108804094
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 427 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb10072.x