Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases

✍ Scribed by C.A. Brickley; S. Govindasamy-Lucey; J.J. Jaeggi; M.E. Johnson; P. L.H. McSweeney; J.A. Lucey

• Book ID: 117971750
• Publisher: American Dairy Science Association
• Year: 2008
• Tongue: English
• Weight: 235 KB
• Volume: 91
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2007-0393