Work

Comparison of Four Procedures of Cheese Meltability Evaluation

Year: 1984

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1984.tb10417.x

Authors: J. PARK, J. R. ROSENAU, M. PELEG

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2074776446

FWCI: 1.793

Cites: 12

Cited by: 118

Related to: 10