Work

Rheological Evaluation of Maturing Cheddar Cheese

Year: 1982

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1982.tb10138.x

Authors: LAWRENCE K. CREAMER, NORMAN F. OLSON

Institution: University of Wisconsin–Madison

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1999871381

FWCI: 8.7

Cites: 14

Cited by: 445

Related to: 10