Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella

Author:

To Chak MingORCID,Nnadi Chinwe Ogochukwu,Wang Teng,Vermeir Pieter,De Meulenaer Bruno,Dewettinck Koen,Van der Meeren Paul

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference59 articles.

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4. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases;Brickley;Journal of Dairy Science,2008

5. Effects of emulsifying agents on the microstructure and other characteristics of process cheese - A review;Carić;Food Structure,1985

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