Developments in the textural and rheological properties of UK Cheddar cheese during ripening

By J. Hort, G. L. Grys. 2001

86 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e935a249044f5bd0efaecf2cbfd21ccb5e9c80be