Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleTexture and microstructure of reduced-salt Cheddar cheese as affected by process modifications.AuthorsSheibani, A.; Ayyash, M. M.; Vasiljevic, T.; Mishra, V. K.PublicationInternational Food Research Journal, 2017, Vol 24, Issue 2, p643ISSN1985-4668Publication typeAcademic Journal