Functionality of salts used in processed cheese manufacture
Author:
Publisher
Elsevier
Reference92 articles.
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1. The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review;International Dairy Journal;2024-11
2. Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese;International Journal of Dairy Technology;2023-11-15
3. Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential;LWT;2022-09
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