Reducing salt level in food: Part 1. Factors affecting the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2009 Vol. 42; Iss. 10

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships

Juliane Floury, Bénédicte Camier, Florence Rousseau, Christelle Lopez, Jean-Pierre Tissier, Marie-Hélène Famelart
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.lwt.2009.05.026
File:
PDF, 1.45 MB
english, 2009
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