EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESE

被引:22
作者
THOMAS, MA [1 ]
NEWELL, G [1 ]
ABAD, GA [1 ]
TURNER, AD [1 ]
机构
[1] HAWKESBURY AGR COLL,RICHMOND 2753,NEW S WALES,AUSTRALIA
关键词
D O I
10.1111/j.1365-2621.1980.tb04074.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
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页码:458 / &
相关论文
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