Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Mizuno Rei and Ichihashi Nobuo,Characterization of Two Types of Cheddar Cheese as Ingredients for Processed Cheese,Nippon Shokuhin Kagaku Kogaku Kaishi,1341027X,Japanese Society for Food Science and Technology,2007,54,9,395-400,https://cir.nii.ac.jp/crid/1390001206407967488,https://doi.org/10.3136/nskkk.54.395