The Effect of pH on the Rheological Properties of Reduced-fat Model Processed Cheese Spreads

Author: Lee S.K.   Klostermeyer H.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.5, 2001-08, pp. : 288-292

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content