The Texture of Commercial Full-Fat and Reduced-Fat Cheese

By E. Gwartney, E. Foegeding, D. Larick. 2002

100 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/655ecd7d40838cc0ea7f27ab0e4b28d4b0dc4707