Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis

T. Agbebavi, Denis Rouleau and R. Mayer

Article (1983)

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Department:	Department of Chemical Engineering
Funders:	Commission Canadienne du Lait
PolyPublie URL:	https://publications.polymtl.ca/69818/
Journal Title:	Journal of Food Science (vol. 48, no. 2)
Publisher:	Wiley
DOI:	10.1111/j.1365-2621.1983.tb10809.x
Official URL:	https://doi.org/10.1111/j.1365-2621.1983.tb10809.x
Date Deposited:	24 Nov 2025 10:30
Last Modified:	24 Nov 2025 10:30

Cite in APA 7:	Agbebavi, T., Rouleau, D., & Mayer, R. (1983). Production and Quality of Cheddar Cheese Manufactured from Whole Milk Concentrated By Reverse Osmosis. Journal of Food Science, 48(2), 642-643. https://doi.org/10.1111/j.1365-2621.1983.tb10809.x
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