Properties of spreadable processed Mozzarella cheese with...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period

Salek, Richardos Nikolaos, Černíková, Michaela, Pachlová, Vendula, Bubelová, Zuzana, Konečná, Veronika, Buňka, František
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.019
Date:
April, 2017
File:
PDF, 1.17 MB
english, 2017
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