The state of water and fat during the maturation of Cheddar cheese. (2020)

First Author: Chen Y
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2019.125390

PubMed Identifier: 31450177

Publication URI: http://europepmc.org/abstract/MED/31450177

Type: Journal Article/Review

Volume: 303

Parent Publication: Food chemistry

ISSN: 0308-8146