Retention of free fatty acids during spray drying of Cheddar cheese [Flavor].

1982

Amundson C.H. | Ishino K. | Lindsay R.C.

Published in

Journal of Food Process Engineering

Volume 4 ISSN 0145-8876

Pagination

v.213-225(4)

Language

English

Note

2 p. ref.

Type

Journal Article

Source

Journal-of-Food-Process-Engineering (USA). (1982). v. 4(4) p. 213-225.

Corporate Author

Federation internationale de laiterie, Bruxelles (Belgium).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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