The effect of storage temperature and time on the consistency and color of sterilized processed cheese-Reference-Cited by-同舟云学术

The effect of storage temperature and time on the consistency and color of sterilized processed cheese

Published:2008-07-31 Issue:2 Volume:228 Page:223-229
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Buňka František,Štětina Jiří,Hrabě Jan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-008-0926-7.pdf

Reference31 articles.

1. Guinee TP, Carić M, Kaláb M (2004) Pasteurized processed cheese and substitute/imitation cheese product. In: Fox PF (ed) Cheese: chemistry, physics and microbiology. Major cheese groups, vol 2, 3rd edn. Elsevier Applied Science, London, pp 349–394

2. Marchesseau S, Gastaldi E, Lagaude A, Cuq JL (1997) J Dairy Sci 80:1483–1489

3. Bylund G (1995) Dairy processing handbook. Tetra Pak Processing Systems, Lund

4. Mafart P, Couvert O, Leguérinel I (2001) Int J Food Microbiol 63:51–56

5. NATO/MAS (2001) NATO standardization agreement 2937, 3rd edn: survival, emergency and individual combat ration—nutritional values and packaging. NATO/MAS, Brussels

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