Textural changes of natural cheddar cheese during the maturation process

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2011-2016

  Pollard, A ^a   Sherkat, F ^a   Seuret, M G ^b   Halmos, A L ^a  

^a RMIT UNIVERSITY   (Australia)

^b NONE

Author keywords

Cheese; DSC; Fracture; Maturation; Texture

Indexed keywords

EID: 0042466400     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07010.x     Document Type: Article

References (18)

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