Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages
- Gaurav Kr Deshwal
- , Mark Fenelon
- , Laura G. Gómez-Mascaraque
- , Thom Huppertz
- Teagasc - Irish Agriculture and Food Development Authority
- Wageningen University & Research
- National Dairy Research Institute India
- FrieslandCampina
Research output: Contribution to journal › Article › peer-review