Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

✍ Scribed by Y. Lu; N. Shirashoji; J.A. Lucey

• Book ID: 111405685
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 292 KB
• Volume: 73
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.00914.x