Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
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Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese.Inferring causal structures and comparing the causal effects among calving difficulty, gestation length and calf size in Japanese Black cattle.Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels.Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract.
P2860
Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
description
2006 nî lūn-bûn
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2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
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2006年学术文章
@zh-cn
2006年学术文章
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2006年学术文章
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2006年学术文章
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2006年學術文章
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2006年學術文章
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name
Effect of trisodium citrate co ...... of pasteurized process cheese.
@en
Effect of trisodium citrate co ...... of pasteurized process cheese.
@nl
type
label
Effect of trisodium citrate co ...... of pasteurized process cheese.
@en
Effect of trisodium citrate co ...... of pasteurized process cheese.
@nl
prefLabel
Effect of trisodium citrate co ...... of pasteurized process cheese.
@en
Effect of trisodium citrate co ...... of pasteurized process cheese.
@nl
P2093
P1476
Effect of trisodium citrate co ...... of pasteurized process cheese.
@en
P2093
J J Jaeggi
N Shirashoji
P356
10.3168/JDS.S0022-0302(06)72065-3
P407
P577
2006-01-01T00:00:00Z