Effects of processing on rheology and structure of double cream cheese

Author： Sanchez C. Beauregard J.L. Chassagne M.H. Bimbenet J.J. Hardy J.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.28, Iss.6, 1995-01, pp. : 547-552

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

Dynamic analyses of sensory and microstructural properties of cream cheese

By Wendin K. Langton M. Caous L. Hall G.

Food Chemistry, Vol. 71, Iss. 3, 2000-11 ,pp. : 363-378

Elsevier

Access to resources Recommend Favorite

Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese

By Velazquez M. Tatini S.R. F e J.M.

Food Microbiology, Vol. 17, Iss. 3, 2000-06 ,pp. : 349-359

Elsevier

Access to resources Recommend Favorite

High pressure processing effects on the molecular structure of ovalbumin, lysozyme and -lactoglobulin

By Tedford L.-A. Smith D. Schaschke C.J.

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 101-106

Elsevier

Access to resources Recommend Favorite

Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure

By Gerschenson

Food Research International, Vol. 34, Iss. 1, 2001-01 ,pp. : 1-6

Elsevier

Access to resources Recommend Favorite

Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends

By Lobato-Calleros C. Velazquez-Varela J. Sanchez-Garca J. Vernon-Carter E.J.

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 81-90

Elsevier

Access to resources Recommend Favorite