Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese
Journal of Dairy Science
Rasmussen, T.C., D. J. McMahon, J.R. Broadbent, C.J. Oberg. 2007. Texture profile analysis and melting in relation to proteolysis as influenced by aging temperature and cultures in Cheddar cheese. ADSA Annual Meeting, J. Dairy Sci. 90 (Supp. 1):271 (T94).