![](/img/cover-not-exists.png)
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, KimieVolume:
36
Year:
1989
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.36.12_1000
File:
PDF, 1.65 MB
1989