Rheological Properties and Microstructure of Cheddar Cheese Made with Different Fat Contents
Journal of Dairy Science
Rogers, N. R., D. J. McMahon, C. R. Daubert, T. K. Berry and E. A. Foegeding. 2010. Rheological properties and microstructure of Cheddar cheese made with different fat contents. J. Dairy Sci. 93:4565-4576, doi: 10.3168/jds.2010-3494
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