Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages

Gaurav Kr Deshwal, Mark Fenelon, Laura G. Gómez-Mascaraque, Thom Huppertz*

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

3 Citations (Scopus)

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Food Science