%0 Journal Article
%T THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
%A Gralevskay, I.V.
%A Apensheva, T.N.
%A Zhdanov, E.G.
%K Cheddaring, melting, starter, disodium phosphate, temperature, cheese, texture, humidity.
%J Food Processing: Techniques and Technology
%D 2012
%N 27
%P 3
%I Kemerovo State University