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Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by d...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Seth, Karuna, Bajwa, Usha
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2013
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4348313/
https://ncbi.nlm.nih.gov/pubmed/25745225
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1176-7
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