EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 458-459
- https://doi.org/10.1111/j.1365-2621.1980.tb04074.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- THE PROCESS CHEESE INDUSTRY IN THE UNITED STATES: A REVIEW1,2Journal of Milk and Food Technology, 1974
- Einfluß verschiedener Schmelzsalze auf die Qualität und Haltbarkeit von SchmelzkäseZeitschrift für Lebensmittel-Untersuchung und Forschung, 1965
- Effect of Certain Chemical Factors on the Melting Quality of Process CheeseJournal of Dairy Science, 1957
- Some Observations on Processed CheeseJournal of Dairy Science, 1930