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EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE

✍ Scribed by M. A. THOMAS; G. NEWELL; G. A. ABAD; A. D. TURNER

Book ID: 108804285
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 411 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb04074.x

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