Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Kirsten Kastberg Møller, Fergal Patrick Rattray, Wender Laurentius Petrus Bredie, Ylva Margareta Ardö

37 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content'. Together they form a unique fingerprint.

Keyphrases

Food Science