The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom
Article first published online: 25 OCT 2007
Journal of Food Science
Volume 72, Issue 9, pages C483–C490, November/December 2007
How to Cite
Brickley, C.A., Auty, M.A.E., Piraino, P. and McSweeney, P.L.H. (2007), The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom. Journal of Food Science, 72: C483–C490. doi: 10.1111/j.1750-3841.2007.00539.x
- Issue published online: 26 OCT 2007
- Article first published online: 25 OCT 2007
- MS 20070269 Submitted 4/13/2007, Accepted 8/27/2007
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