Effect of cooking temperature and pH on emulsification of...

Effect of cooking temperature and pH on emulsification of cheese in the absence of emulsifying salt.

TATSUMI, Kiyoshi, NISHIYA, Tsuguaki, IDO, Kazuo, HANAWA, Naoyuki, TAMAKI, Kimie
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Volume:
36
Year:
1989
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.36.12_1000
File:
PDF, 1.65 MB
1989
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