RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE
- 18 August 2006
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 37 (4), 361-382
- https://doi.org/10.1111/j.1745-4603.2006.00057.x
Abstract
No abstract availableKeywords
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