Microstructure, sensory and textural characteristics of cheddar cheese as influenced by milkfat

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Bryant, Anita Corinne

Date: 1993

Subjects: Cheddar cheese
Low-fat foods

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 112 pages

Permalink: https://doi.org/doi:10.25335/M5JD4PV9H