Influence of milk pre-treatment, and changes in cheese structure and carbon dioxide solubility on the development of split defects in cheese

Files in this item

This item appears in the following Collection(s)

© 2019, Prabin Lamichhane. Except where otherwise noted, this item's license is described as © 2019, Prabin Lamichhane.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement