The state of water and fat during the maturation of Cheddar cheese
Year: 2019
Type: article
Source: Food Chemistry
Authors: Yangyi Chen, William MacNaughtan, Paul Jones, Qian Yang, Tim Foster
Institution: University of Nottingham
Language: English
Subfield: Nuclear and High Energy Physics
Field: Physics and Astronomy
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2969872862