Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage

Effect of cheese pH and temperature on serum phase characteristics of cream cheese during storage

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Gigante, Mirna L.
Otros Autores:	Almena-Aliste, Monserrat, Kindstedt, Paul S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 1 (2006), p. C7-11
Materias:	Alimentos Productos lácteos Queso PH Temperatura Almacenamiento Estabilizadores
Publicación relacionada:	Contenido en: Journal of food science

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