Effects of Ingredients on the Functionality of Fat‐free Process Cheese Spreads
- 1 August 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (5), 822-825
- https://doi.org/10.1111/j.1365-2621.2000.tb13594.x
Abstract
No abstract availableKeywords
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- Some Observations on Processed CheeseJournal of Dairy Science, 1930