Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat

Milchwissenschaft

Volumn 64, Issue 2, 2009, Pages 161-164

  Talens, C ^a   O'Callaghan, D J ^b   Everard, C D ^a,b   Fagan, C C ^a   Castillo, M ^c   Payne, F A ^c   O'Donnell, C P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 65349171103     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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