The effect of ternary emulsifying salt composition and...

International Dairy Journal 2013 Vol. 29; Iss. 1

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

František Buňka, Lucie Doudová, Eva Weiserová, Dalibor Kuchař, Petr Ponížil, Dominika Začalová, Gabriela Nagyová, Vendula Pachlová, Jaroslav Michálek
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Volume:
29
Year:
2013
Language:
english
DOI:
10.1016/j.idairyj.2012.09.006
File:
PDF, 678 KB
english, 2013
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