Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds. (Q51613466)
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scientific article published in October 2004
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds. |
scientific article published in October 2004 |
Statements
Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds. (English)
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Serrano J
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Velazquez G
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Lopetcharat K
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RamÃrez JA
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Torres JA
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1 October 2004
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87
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10
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3172-3182
1 reference