Physicochemical and Sensory Properties of Mihalic Cheese

Author：

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.17, Iss.10, 2014-11, pp. : 2207-2227

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

Related content

Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

By Tarakci Zekai

International Journal of Food Properties, Vol. 14, Iss. 2, 2011-03 ,pp. : 287-299

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physicochemical Properties of Ginkgo Kernal Starch

International Journal of Food Properties, Vol. 18, Iss. 2, 2015-02 ,pp. : 380-391

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physicochemical and Functional Properties of Tea Protein

International Journal of Food Properties, Vol. 17, Iss. 10, 2014-11 ,pp. : 2275-2283

Taylor & Francis Ltd

Access to resources Recommend Favorite

Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening

By Bunka František Pachlová Vendula Nenutilová Lenka

International Journal of Food Properties, Vol. 16, Iss. 5, 2013-07 ,pp. : 1016-1027

Taylor & Francis Ltd

Access to resources Recommend Favorite

Physicochemical Properties of Maranta (Maranta arundinacea L.) Starch

International Journal of Food Properties, Vol. 18, Iss. 9, 2015-09 ,pp. : 1990-2001

Taylor & Francis Ltd

Access to resources Recommend Favorite