Chemistry of Structure/Function Relationships in Cheese.

Authors

V. V. Mistry, South Dakota State University

Divisions

Outreach

Document Type

Book Chapter

Publication Date

1995

Chapter

Improving the sensory characteristics of reduced fat cheese.

Language

en

Recommended Citation

Mistry, V. V., "Chemistry of Structure/Function Relationships in Cheese." (1995). Dairy Science Publication Database. 164.
https://openprairie.sdstate.edu/dairy_pubdb/164