The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity
Salek, R.N., Černíková, M., Maděrová, S., Lapčík, L., Buňka, F.Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2015-10028
Date:
February, 2016
File:
PDF, 1.38 MB
english, 2016