The effect of processing on structure and rheology of fresh acid-curd cheese

The effect of processing on structure and rheology of fresh acid-curd cheese

Bibliographic Details
Main Author: Dupont, Carole Francoise Alice
Published: University of Cambridge 1997
Subjects:
660
Online Access:http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627359

Internet

http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627359

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