Knapp, F W <br/><br/>
Evaluating Cheese-like Emulsions from Animal Blood Proteins and Whey Solids   [electronic resource] 

 -  Journal of food protection  Apr 1978 
 - 257-258 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X-41.4.257  doi