The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese
Version of Record online: 9 AUG 2007
International Journal of Dairy Technology
Volume 51, Issue 1, pages 1–10, February 1998
How to Cite
GUINEE, T. P., FENELON, M. A., MULHOLLAND, E. O., O'KENNEDY, B. T., O'BRIEN, N. and REVILLE, W. J. (1998), The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese. International Journal of Dairy Technology, 51: 1–10. doi: 10.1111/j.1471-0307.1998.tb02631.x
- Issue online: 9 AUG 2007
- Version of Record online: 9 AUG 2007
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