An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties

Autor: Dushyant Chaudhary, C. T. Suresh, Yogesh Khetra, Ganga Sahay Meena, Shamim Hossain
Rok vydání: 2022
Předmět:
Zdroj: Journal of Food Science and Technology. 60:600-608
ISSN: 0975-8402
0022-1155
DOI: 10.1007/s13197-022-05645-4
Databáze: OpenAIRE
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