Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese
Crossref DOI link: https://doi.org/10.1007/s13594-015-0245-2
Published Online: 2015-07-21
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
McCarthy, Catherine M.
Wilkinson, Martin G.
Kelly, Philip M.
Guinee, Timothy P.
Text and Data Mining valid from 2015-07-21