Organic Acid and Residual Sugar Variation in a South African Cheddar Cheese and Possible Relationships with Uniformity

By Lues J.F.R.  

Journal of Food Composition and Analysis, Vol. 13, Iss. 5, 2000-10 ,pp. : 819-825

Academic Press

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Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

By Fenelon M.A.   Guinee T.P.   delahunty C.   Murray J.   Crowe F.  

Journal of Food Composition and Analysis, Vol. 13, Iss. 1, 2000-02 ,pp. : 13-26

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Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

By Ong Lydia   Dagastine Raymond R.   Kentish Sandra E.   Gras Sally L.  

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 310-331

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An Assessment of the Influence of the Industry Distribution Chain on the Oxygen Levels in Commercial Modified Atmosphere Packaged Cheddar Cheese Using Non-Destructive Oxygen Sensor Technology

By O’ Callaghan Karen A.M.   Papkovsky Dmitri B.   Kerry Joseph P.  

Sensors, Vol. 16, Iss. 6, 2016-06 ,pp. : 916-916

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Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening

By Califano A.N.   Bevilacqua A.E.  

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