Changes in the rheological properties of cheddar cheese at different storage temperatures
Crossref DOI link: https://doi.org/10.1007/s10068-015-0173-1
Published Online: 2015-08-31
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Jae-Yong
Lee, Keon-Bong
Shin, Yong-Kook
Baik, Moo-Yeol
Kim, Byung-Yong
Text and Data Mining valid from 2015-08-01