Cite
MLA Citation
Shabbir Ahmad et al.. “Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan.” International journal of food properties, vol. 19, no. 8, 2016, pp. 1874–1883. http://access.bl.uk/ark:/81055/vdc_100033807834.0x00000a