Physical and sensory characteristics of processed Ras cheese spreads with formulated emulsifying salt mixtures
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910009524614
Reference20 articles.
1. Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads
2. Chemical prediction of water activity in processed cheese
3. Ripening Changes in Cephalotyre “RAS” Cheese Manufactured from Raw and Pasteurized Milk with Special Reference to Flavor
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4. Influence of Water-Soluble Nitrogen and Free Amino Groups on Sensory Attributes of Smoked Mozzarella Cheese;International Journal of Food Properties;2014-03-04
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