Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches
| Autor: | Adhikari, K, Heymann, H, Huff, H.E |
|---|---|
| Zdroj: | In Food Quality and Preference 2003 14(3):211-218 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Adhikari, K, Heymann, H, Huff, H.E |
|---|---|
| Zdroj: | In Food Quality and Preference 2003 14(3):211-218 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect