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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
Korean Journal of Animal Sciences (Korea Republic)
Volume 33 Issue 5 ISSN 0367-5807
Pagination
pp. 387-391
Other Subjects
Teneur en proteines; Fromage a pate fondue; Elasticite; Viscosite; Contenido de lipidos; Teneur en matiere seche/ ph; Contenido de materia seca/ ph; Activite de l'eau; Dry matter content/ ph
Language
Ko
Note
1 illus; 1 table; 20 ref. Summaries (En, Ko)
Type
Bibliography; Summary
1992-08-15
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