Work

Method to Quantify Retention of Oil Phase in a Cheese Curd Model System

Year: 2010

Type: article

Source: Digital Commons - USU (Utah State University)

Authors: M. Tippetts, Silvana Martini

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1189665

FWCI:

Cites:

Cited by:

Related to: 10