Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects-Reference-Cited by-同舟云学术

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

Published:2009-07 Issue:3 Volume:8 Page:252-268
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:

Author:

Johnson Mark E.,Kapoor Rohit,McMahon Donald J.,McCoy David R.,Narasimmon Raj G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2009.00080.x/fullpdf

Reference187 articles.

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3. Fat replacers;Akoh;Food Technol,1998

4. Food Lipids

5. Breakthrough in low-fat cheese production;Anonymous;Food Industry News,1996

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