Effect of Milk Fat Concentration and Gel Firmness on Syneresis during Cheeses-making

M.J.; Everard Mateo, Manuel Castillo Zambudio

Research output: Contribution to journalArticleResearch

24 Citations (Scopus)
Original languageEnglish
Pages (from-to)264-268
JournalInternational Dairy Journal
Volume19
Issue number4
DOIs
Publication statusPublished - 1 Apr 2009

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