Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts
Y. Lu, N. Shirashoji, J.A. LuceyVolume:
73
Year:
2008
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2008.00914.x
File:
PDF, 292 KB
english, 2008