Texture development in cheddar cheese during ripening

被引：0
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作者：
Irudayaraj, J. [1 ]
Chen, M. [2 ]
McMahon, D.J. [3 ]
机构：
[1] Agric. and Biol. Eng. Department, Pennsylvania State University, University Park, PA 16802, United States
[2] 1839 Blackhawk Dr., Grafton, WI 53024, United States
[3] Dept. of Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700, United States
来源：
Canadian Agricultural Engineering | / 41卷 / 04期
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页码：253 / 258
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