The compositional, textural and maturation characteristics of reduced-fat Cheddar made from milk containing added Dairy-Lo™

Milchwissenschaft

Volumn 52, Issue 7, 1997, Pages 385-389

  Fenelon, M A ^a   Guinee, T P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031502495     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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