Chemical and Physico-chemical Changes in Processed Cheese and Ready-made Fondue During Storage. A Review

Author: Schär W.   Bosset J.O.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.35, Iss.1, 2002-02, pp. : 15-20

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