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

dc.contributor.author	Romeih, Ehab Ali
dc.contributor.author	Moe, Kim Marius
dc.contributor.author	Skeie, Siv Borghild
dc.date.accessioned	2017-10-27T06:08:31Z
dc.date.available	2017-10-27T06:08:31Z
dc.date.created	2012-09-05T15:04:49Z
dc.date.issued	2012
dc.identifier.citation	International Dairy Journal. 2012, 26 (1), 66-72.	nb_NO
dc.identifier.issn	0958-6946
dc.identifier.uri	http://hdl.handle.net/11250/2462468
dc.language.iso	eng	nb_NO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no	*
dc.title	The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	acceptedVersion	nb_NO
dc.source.pagenumber	66-72	nb_NO
dc.source.volume	26	nb_NO
dc.source.journal	International Dairy Journal	nb_NO
dc.source.issue	1	nb_NO
dc.identifier.doi	10.1016/j.idairyj.2012.03.008
dc.identifier.cristin	942510
dc.relation.project	Norges forskningsråd: 185041	nb_NO
cristin.unitcode	192,12,0,0
cristin.unitname	Kjemi, bioteknologi og matvitenskap
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	2

Med mindre annet er angitt, så er denne innførselen lisensiert som Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal