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The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

✍ Scribed by František Buňka; Lucie Doudová; Eva Weiserová; Dalibor Kuchař; Petr Ponížil; Dominika Začalová; Gabriela Nagyová; Vendula Pachlová; Jaroslav Michálek

Book ID: 119258098
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 678 KB
Volume: 29
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2012.09.006

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