Effect of pH on microstructure and characteristics of cream cheese

Effect of pH on microstructure and characteristics of cream cheese

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Monteiro, R. R., Tavares, D. Q., Kindstedt, P. S., Gigante, M. L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 2 (2009), p. C112-117
Materias:	Alimentos Productos lácteos Queso PH Dureza Firmeza Microestructura
Publicación relacionada:	Contenido en: Journal of food science

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