Open AccessSome perspectives on the use of cheese as a food ingredient
Author(s) -
J.A. Lucey
Publication year - 2008
Publication title -
dairy science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.02
H-Index - 43
eISSN - 1958-5594
pISSN - 1958-5586
DOI - 10.1051/dst:2008010
Subject(s) - ingredient , food science , starter , chemistry , cheese ripening , mozzarella cheese , ripening
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