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Physical and chemical properties of the processed cheese on the domestic market

1991

Hong, Y.H. (Chonnam National Univ., Kwangju (Korea Republic). Dept. of Food Science and Nutrition)

AGROVOC Keywords
actividad del agua color colour contenido proteico couleur elasticidad elasticity lipid content processed cheese protein content queso elaborado teneur en lipides viscosidad viscosity water activity
Bibliographic information
Volume 33 Issue 5 ISSN 0367-5807
Pagination
pp. 387-391
Other Subjects
Fromage a pate fondue; Elasticite; Teneur en proteines; Activite de l'eau; Teneur en matiere seche/ ph; Contenido de lipidos; Dry matter content/ ph; Contenido de materia seca/ ph; Viscosite
Language
Korean
Note
1 illus; 1 table; 20 ref. Summaries (En, Ko)
Type
Bibliography; Summary
1992-08-15
AGRIS AP
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