IRUS-ANZ has moved. From January 2022, new monthly statistics will only be added to the IRUS R5 service. This site is archived. All statistics up to December 2021 will remain available on this site.
Item Statistics
Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions
Repository | University of Queensland [UQ eSpace] |
URL | |
Author(s) | Sharma Khanal, Bal Kumari; Budiman, Chrysanthea; Hodson, Mark P.; Plan, Manuel R.R.; Prakash, Sangeeta; Bhandari, Bhesh; Bansal, Nidhi |
Item type | Article |
DOI | https://doi.org/10.1016/j.jfoodeng.2018.08.019 |