Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Author:
Funder
Scientific Research Projects of Selcuk University Office
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2019.e34
Reference36 articles.
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2. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures;Awad;LWT-Food Sci Technol,2002
3. Le fromage fondu;Chambre,1997
4. The effect of mineral salt addition on Mozzarella cheese-making;Cheng;Aust J Dairy Technol,1997
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