PRELIMINARY OBSERVATIONS ON EFFECTS OF FAT CONTENT AND DEGREE OF FAT EMULSIFICATION ON THE STRUCTURE-FUNCTIONAL RELATIONSHIP OF CHEDDAR-TYPE CHEESE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2000.tb01026.x/fullpdf
Reference42 articles.
1. Effect of Certain Chemical Factors on the Melting Quality of Process Cheese
2. Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate
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