Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese
- 13 April 2007
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 60 (2), 74-80
- https://doi.org/10.1111/j.1471-0307.2007.00314.x
Abstract
No abstract availableKeywords
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