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The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese

dc.contributor.authorRomeih, Ehab Ali
dc.contributor.authorMoe, Kim Marius
dc.contributor.authorSkeie, Siv Borghild
dc.date.accessioned2017-10-27T06:08:31Z
dc.date.available2017-10-27T06:08:31Z
dc.date.created2012-09-05T15:04:49Z
dc.date.issued2012
dc.identifier.citationInternational Dairy Journal. 2012, 26 (1), 66-72.nb_NO
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/11250/2462468
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleThe influence of fat globule membrane material on the microstructure of low-fat Cheddar cheesenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber66-72nb_NO
dc.source.volume26nb_NO
dc.source.journalInternational Dairy Journalnb_NO
dc.source.issue1nb_NO
dc.identifier.doi10.1016/j.idairyj.2012.03.008
dc.identifier.cristin942510
dc.relation.projectNorges forskningsråd: 185041nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal