|
|||||
|
|
Sensory and Compositional Relationships Between Commercial Cheddar-flavored Enzyme-modified Cheeses and Natural Cheddar |
|
| Authors: | S Hulin-Bertaud KN Kilcawley MG Wilkinson CM Delahunty |
| Affiliation: | Authors Hulin-Bertaud and Delahunty are associated with the Department of Food Science and Technology, University College, Cork, Ireland. Authors Kilcawley and Wilkinson are associated with the Cheese Department, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. |
| Abstract: | |
| Keywords: | |