Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications. | EBSCOhost

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Title: Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications.
Authors: Sheibani, A.; Ayyash, M. M.; Vasiljevic, T.; Mishra, V. K.
Publication: International Food Research Journal, 2017, Vol 24, Issue 2, p643
ISSN: 1985-4668
Publication type: Academic Journal