Processed Cheese Analogues Incorporating Fat-Substitutes 1. Composition, Microbiological Quality and Flavour Changes During Storage at 5 °C

Author: Muir D.D.   Tamime A.Y.   Shenana M.E.   Dawood A.H.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.32, Iss.1, 1999-02, pp. : 41-49

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