Work

Composition and grade of Cheddar cheese manufactured over three seasons

Year: 1979

Type: article

Source: Journal of Dairy Science and Technology

Authors: K. N. Pearce, J. Gilles

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2212502100

FWCI: 0.901

Cites:

Cited by: 48

Related to: 10