Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects-Reference-Cited by-同舟云学术

Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects

Published:2020-04 Issue:4 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Szafrańska Jagoda O.¹,Sołowiej Bartosz G.¹^ORCID

Affiliation:

1. Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and BiotechnologyUniversity of Life Sciences in Lublin Lublin Poland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13364

Reference85 articles.

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5. Cappozzo J. C.(2019).High‐protein compositions and methods of their making and use. U.S. Patent No. 2019/0021386 A1 filed January 22 2017 and issued January 24 2019.

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