Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese-Reference-Cited by-同舟云学术

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Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese

Published:2004-12 Issue:3 Volume:88 Page:381-388
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kavas Gokhan,Oysun Gulderen,Kinik Ozer,Uysal Harun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. AOAC (1995). Official methods of analytical chemists. Food Composition; Additives natural Contaminants, USA

2. Fat mimetics in low-fat Cheddar cheese;Drake;Journal of Food Science,1996

3. Sensory evaluation of reduced fat cheeses;Drake;Journal of Food Science,1995

4. Reduced and low-fat-cheese technology: A review;Drake;Trendsin Food Science and Techhnology,1995

5. International Dairy Federation (1982). Determination of total solids content of cheese. International Standart, 4A, Brussels

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