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Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening
- Source :
- International Journal of Food Science & Technology. 57:1291-1302
- Publication Year :
- 2021
- Publisher :
- Wiley, 2021.
- Subjects :
- Industrial and Manufacturing Engineering
Food Science
Subjects
Details
- ISSN :
- 13652621 and 09505423
- Volume :
- 57
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........13af637065ee5bc63adbc0e57a462321