Effect of natural differences in composition of skimmilk on yield of cottage cheese curd

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Bibliographic Details
Published inCultured dairy products journal (USA) Vol. 27; no. 2
Main Authors Martin, J.H. (The Ohio State University, Columbus, OH), Fellure, S, McRoberts, A
Format Journal Article
LanguageEnglish
Published 01.05.1992
Subjects
CHEESE
FOOD PROCESSING
FOOD TECHNOLOGY
FROMAGE
LAIT ECREME
LECHE DESNATADA
QUESO
RENDEMENT
RENDIMIENTO
SKIM MILK
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
YIELDS
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Bibliography:Q02
9303126
ISSN:0045-9259