✦ LIBER ✦

The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese

✍ Scribed by Ivana Sádlíková; František Buňka; Pavel Budinský; Voldánová Barbora; Vladimír Pavlínek; Ignác Hoza

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF EMULSIFYING SALTS ON OBJECTIVE

✍ M. A. THOMAS; G. NEWELL; G. A. ABAD; A. D. TURNER 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 411 KB

Replacement of traditional emulsifying s

✍ Michaela Černíková; František Buňka; Matej Pospiech; Bohuslava Tremlová; Kristýn 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 371 KB

Effect of emulsifying salts containing p

✍ Wolfgang Hoffmann; Juliane Gärtner; Kristina Lück; Norbert Johannsen; Andrea Mau 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 334 KB

The effect of ternary emulsifying salt c

✍ František Buňka; Lucie Doudová; Eva Weiserová; Dalibor Kuchař; Petr Ponížil; Dom 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 678 KB

Effect of addition of selected solid cos

✍ Ivana Macků; František Buňka; Barbora Voldánová; Vladimír Pavlínek 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 285 KB

The effect of pectin concentration on vi

✍ Ivana Macků; František Buňka; Vladimír Pavlínek; Petra Leciánová; Jan Hrabě 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 190 KB