Effect of pH and time on the quantity of readily available water within fresh cheese curd

Journal of Dairy Research

Volumn 64, Issue 1, 1997, Pages 123-134

  Ramkumar, Chikkanna ^a   Creamer, Lawrence K ^b   Johnston, Keith A ^b   Bennett, Rodney J ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031430806     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029996001914     Document Type: Article

References (18)

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13. NEW ZEALAND MINISTRY OF AGRICULTURE AND FISHERIES 1979 Chemistry: Standard Laboratory Methods Wellington, NZ: MAF Dairy Division
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