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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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Podrobná bibliografie
Vydáno v:J Food Sci Technol
Hlavní autoři: Seth, Karuna, Bajwa, Usha
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2013
Témata:
On-line přístup: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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