Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems

Milchwissenschaft

Volumn 54, Issue 5, 1999, Pages 262-264

  El Soda, M ^c   Madkor, S A ^a   Tong, P S ^b  

^a Minia University   (Egypt)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033416166     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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