Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- Schenkel, P.; Samudrala, R.; Hinrichs, J.
- Year of publication
- 2013
- Published in
- International Dairy Journal
- Pubisher
- Elsevier Ltd.
- DOI
- 10.1016/j.idairyj.2012.11.014
- Page (from - to)
- 79 - 87