Sensory and Theological properties of low-fat filled ‘pasta filata’ cheese
- 1 May 1994
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 61 (2), 299-304
- https://doi.org/10.1017/s0022029900028314
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- TEXTURE EVALUATION OF SOME ITALIAN CHEESES BY INSTRUMENTAL TEXTURE PROFILE ANALYSISJournal of Food Quality, 1987
- Multiple Range and Multiple F TestsBiometrics, 1955