We thank Riceland Foods, Inc. and the WSU Creamery for their interest and assistance.
Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 821–823, July 1996
How to Cite
MA, L., DRAKE, M.A., BARBOSA-CÁNOVAS, G.V. and SWANSON, B.G. (1996), Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses. Journal of Food Science, 61: 821–823. doi: 10.1111/j.1365-2621.1996.tb12210.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 9/2/95; revised 1/16/96; accepted 1/26/96.
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