Manufacture and Sensory Analysis of Reduced and Low Sodium Cheddar Cheese
Journal of Dairy Science
Ganesan, B., K. Brown, D. Irish, C Brothersen, and D. J. McMahon. 2011. Manufacture and sensory analysis of reduced and low sodium Cheddar cheeses. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):666 (Abstract 602).