Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese. [electronic resource]
Producer: 20040722Description: 574-82 p. digitalISSN:- 0022-0302
- Calcium -- analysis
- Calcium Compounds -- analysis
- Cheese -- analysis
- Chemical Phenomena
- Chemistry, Physical
- Crystallization
- Food Preservation
- Food Technology
- Hydrogen-Ion Concentration
- Lactates -- analysis
- Lactic Acid -- analysis
- Lactococcus lactis
- Nitrogen -- analysis
- Sodium Chloride -- analysis
- Solubility
- Time Factors
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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