Impact of exopolysaccharide-containing base Cheddar cheese on reduced fat process cheese

Milchwissenschaft

Volumn 65, Issue 2, 2010, Pages 173-176

  Awad, Sameh ^a   Hassan, Ashraf ^a   Mistry, Vikram ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77951730346     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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