Effect of storage of high concentrated micellar casein on the functional properties of process cheese

Effect of storage of high concentrated micellar casein on the functional properties of process cheese

Research Abstract
NULL
Research Authors
A. R. A. Hammam, S. L. Beckman, V. Sunkesula, and L. E. Metzger
Research Department
Department of Dairy Science
Research Journal
Journal of Dairy Science
Research Member
Ahmed Refaat Abdelwahab Hammam
Research Pages
34
Research Publisher
NULL
Research Rank
3
Research Vol
Vol. 102, Suppl. 1
Research Website
NULL
Research Year
2019