Open AccessEvaluation of Reduced Washing and Hot Packing as Shelf-Life Extenders of Creamed Cottage Cheese.
Author(s) -
Edward Oamen
Publication year - 1984
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.4025
Subject(s) - shelf life , organoleptic , food science , absorption of water , flavor , chemistry , mathematics , materials science , composite material
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