Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses-Reference-Cited by-同舟云学术

Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses

Published:2002-01 Issue:1 Volume:12 Page:45-50
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Zalazar C.A.,Zalazar C.S.,Bernal S.,Bertola N.,Bevilacqua A.,Zaritzky N.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference20 articles.

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2. De la Canal y Asociados (Editores) (1999). Código Alimentario Argentino. Capı́tulo VIII. Alimentos lácteos. Art. 609. Buenos Aires, 1999.

3. Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants;Everet;Journal of Dairy Science,2000

4. FIL-IDF 1B: 1983a Latte. Determinazione del tenore in grasso. Metodo gravimetrico. Metodo di riferimento. Norme FIL-IDF, Parte III, Regio Emilia, 1985.

5. FIL-IDF 20B: 1983b. Latte. Determinazione del tenore in azoto. Norme FIL-IDF, Parte IV, Reggio Emilia, 1995.

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