Structural changes in cream cheese induced by thermal processing and emulsifying salts [Germany, pH value, casein fat aggregates, whey]

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Bibliographic Details
Published inNorth European Dairy Journal (Denmark) Vol. 50; no. 2
Main Authors Buchheim, W, Thomasow, J
Format Journal Article
LanguageDanish
English
German
Published 1984
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Bibliography:Q10
8420510
ISSN:0106-7265