Le Lait

Rheological properties and maturation of New Zealand Cheddar cheese
Propriétés rhéologiques et maturation du fromage de Cheddar de Nouvelle-Zélande

P Watkinson, G. Boston, O. Campanella, C. Coker, K. Johnston, M. Luckman and N. White

Lait, 77 1 (1997) 109-120

DOI: 10.1051/lait:199717

P Watkinson

G. Boston

O. Campanella

C. Coker

K. Johnston

M. Luckman

N. White

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