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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...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2013
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| 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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