Authors:
JOHNSTON KA
LUCKMAN MS
LILLEY HG
SMALE BM
Citation: Ka. Johnston et al., EFFECT OF VARIOUS CUTTING AND STIRRING CONDITIONS ON CURD PARTICLE-SIZE AND LOSSES OF FAT TO THE WHEY DURING CHEDDAR CHEESE MANUFACTURE IN OST VATS, International dairy journal, 8(4), 1998, pp. 281-288