Elucidation of the effect of fat globule size and shape on cheddar cheese flavour development using a fat-substituted cheese model

Australian Journal of Dairy Technology

Volumn 55, Issue 1, 2000, Pages 9-15

  Wijesundera, C ^a   Drury, L ^a   Muthukumarappan, K ^b,d   Gunasekaran, S ^b   Everett, D W ^c,e  

^a CSIRO   (Australia)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c UNIVERSITY OF MELBOURNE   (Australia)

^d South Dakota State University   (United States)

^e UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034398880     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

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