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The state of water and fat during the maturation of Cheddar cheese

Yangyi Chen1, William MacNaughtan1, Paul Jones2

  • 1Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.

Food Chemistry
|August 27, 2019
PubMed

Keywords:
Cheddar cheeseMaturationSensory variationTGATime domain NMR

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