Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening
Crossref DOI link: https://doi.org/10.1007/s13594-015-0250-5
Published Online: 2015-08-18
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Soodam, Kevany
Ong, Lydia
Powell, Ian B.
Kentish, Sandra E.
Gras, Sally L.
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