Melting properties of cheddar cheese as influenced by milk fat level and ripening time

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Kawachi, Kimie

Date: 1993

Subjects: Cheddar cheese
Milkfat

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: ix, 72 pages

Permalink: https://doi.org/doi:10.25335/M5Q814Z6T