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October 1, 1974Journal of Dairy Research

Electron microscope studies of the development of structure in Cheddar cheese

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Authors

AKAlwyn M. KimberBBB. E. BrookerFood Research InstituteDHD. G. HobbsThe King's College

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Kimber et al. (1974) studied this question.

synapsesocial.com/papers/6a902c083dd9003d79c90ee0https://doi.org/10.1017/s0022029900019841
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS1972 · 74 citations
  2. 2An electron microscopical investigation of fat destabilization in ice cream1971 · 47 citations
  3. 3Microscopical observations on Cheddar cheese and curd1959 · 26 citations