Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
| Image |  |
|---|---|
| Description | scientific article published on 29 August 2013 |
| Author/s |
author: Donal J O'Callaghan |
| Publication date | August 29, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |