TY  JOUR
TI  THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
KW  Cheddaring
KW  melting
KW  starter
KW  disodium phosphate
KW  temperature
KW  cheese
KW  texture
KW  humidity.
JO  Food Processing: Techniques and Technology
AU  Gralevskay, I.V.
AU  Apensheva, T.N.
AU  Zhdanov, E.G.
PY  2012
IS  27
PB  Kemerovo State University