Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds
Crossref DOI link: https://doi.org/10.1007/s00217-015-2525-8
Published Online: 2015-08-14
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shima, Hiroyuki http://orcid.org/0000-0001-5676-776X
Tanimoto, Morimasa
Text and Data Mining valid from 2015-08-14