Reduction of Sodium and Fat Levels in Natural and Processed Cheese Scientific and Technological Aspects
Comprehensive Rev. Food Sci. Safety
Johnson, M. E., R. Kapoor, D. J. McMahon, D. R. McCoy, and R. G. Narasimmon. 2009. Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Comprehensive Rev. Food Sci. Safety, 8(3):252-268.
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