✦ LIBER ✦
Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate
✍ Scribed by Ramírez-Santiago, César; Lobato-Calleros, Consuelo; Espinosa-Andrews, Hugo; Vernon-Carter, Eduardo Jaime
- Book ID
- 113111404
- Publisher
- Springer-Verlag
- Year
- 2012
- Tongue
- English
- Weight
- 569 KB
- Volume
- 92
- Category
- Article
- ISSN
- 1958-5586
No coin nor oath required. For personal study only.