Physicochemical properties of low-fat and full-fat Cheddar cheeses

International Journal of Dairy Technology

Volumn 59, Issue 3, 2006, Pages 166-170

  Kucukoner E ^a   Haque, Z U ^b  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; Low fat; Proteolysis; Texture

Indexed keywords

FAT; NITROGEN; PEPTIDE; PROTEIN;

ARTICLE; CHEESE; FAT CONTENT; FLOW KINETICS; HYDROPHOBICITY; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; REVERSED PHASE LIQUID CHROMATOGRAPHY; STATISTICAL ANALYSIS; TECHNIQUE;

EID: 33746126837     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2006.00240.x     Document Type: Article

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