Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents
- 29 February 2000
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 13 (1), 13-26
- https://doi.org/10.1006/jfca.1999.0844
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
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