Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

• 作者Lydia Ong; Raymond R. Dagastine; Mark A. E. Auty; Sandra E. Kentish; Sally L. Gras
• 卷第91卷
• 期第6期
• 印刷ISSN1958-5586
• 电子ISSN1958-5594
• 文件大小1058.18KB
• 发表时间2011-11
• DOI10.1007/s13594-011-0033-6
• 页码739-758