Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture
Version of Record online: 9 AUG 2007
International Journal of Dairy Technology
Volume 46, Issue 4, pages 119–123, November 1993
How to Cite
BANKS, J. M., HUNTER, E. A. and MUIR, D. D. (1993), Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture. International Journal of Dairy Technology, 46: 119–123. doi: 10.1111/j.1471-0307.1993.tb01260.x
- Issue online: 9 AUG 2007
- Version of Record online: 9 AUG 2007
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