Understanding pH-Induced Softening of Feta Cheese During Storage at the Ultrastructural Level - A Structure-Function Case Study
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Abstract
Almut H Vollmer, Nabil N Youssef, James A Powell, Xiaojun Qi, Donald J McMahon; Understanding pH-Induced Softening of Feta Cheese During Storage at the Ult
Only a short abstract or summary was supplied by the source.
Source: openalex_inverted_index · Quality: short
Research context
OpenAlex topics: Proteins in Food Systems · Probiotics and Fermented Foods · Polysaccharides Composition and Applications
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References (1)
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1. The authors acknowledge Leprino Foods Company for the support they have given to the Western Dairy Center at Utah State University to establish a Biostructure Center, and the Electron Microscopy Core Research Facility at the University of Utah for access to the transmission electron microscope.