Probing the Structure-Holding Interactions in Cheeses by Dissociating Agents - A Review and an Experimental Evaluation with Emmental Cheese

AuthID
 P-00V-4K7
3
Author(s)
Vilela, TP
·
Document Type
Review
Year published
2020
Published
in CURRENT RESEARCH IN FOOD SCIENCE, ISSN: 2665-9271
Volume: 3, Pages: 201-206 (6)
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Publication Identifiers
Wos: WOS:000658380400023
Source Identifiers
ISSN: 2665-9271
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