Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Journal of Dairy Science
Chen, M., J. Irudayaraj, and D. J. McMahon. 1998. Examination of full fat and reduced fat cheddar cheese during ripening by Fourier transform infrared spectroscopy. J. Dairy Sci. 81:2791-2797.
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