Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

✍ Scribed by Michaela Černíková; František Buňka; Matej Pospiech; Bohuslava Tremlová; Kristýna Hladká; Vladimír Pavlínek; Pavel Březina

• Book ID: 116540504
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 371 KB
• Volume: 20
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2009.12.012