| 000 | 01280 a2200397 4500 | ||
|---|---|---|---|
| 005 | 20250514193930.0 | ||
| 264 | 0 | _c20040830 | |
| 008 | 200408s 0 0 eng d | ||
| 022 | _a0022-0302 | ||
| 024 | 7 |
_a10.3168/jds.S0022-0302(04)73228-2 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aNelson, B K | |
| 245 | 0 | 0 |
_aReduced-fat cheddar cheese manufactured using a novel fat removal process. _h[electronic resource] |
| 260 |
_bJournal of dairy science _cApr 2004 |
||
| 300 |
_a841-53 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aChemistry, Physical |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 |
_aFatty Acids _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 | _aMolecular Weight |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 |
_aTriglycerides _xanalysis |
| 700 | 1 | _aBarbano, D M | |
| 773 | 0 |
_tJournal of dairy science _gvol. 87 _gno. 4 _gp. 841-53 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3168/jds.S0022-0302(04)73228-2 _zAvailable from publisher's website |
| 999 |
_c14961709 _d14961709 |
||