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A study on the chemical compositions and rheological properties of domestic commercial Pizza cheese

1991

Keum, J.S. | Kim, J.W. (Chungnam National Univ., Taejon (Korea Republic). Dept. of Dairy Science)

AGROVOC Keywords
adhesividad analyse organoleptique ash content cheese chemical composition chemicophysical properties chlorure de sodium color colour composition chimique contenido de ceniza contenido de humedad corps gras couleur dureza fats firmness fromage fusion grasas melting moisture content organoleptic analysis ph proteine proteins queso sodium chloride stickiness teneur en cendres teneur en eau textura texture
Bibliographic information
Korean Journal of Dairy Science (Korea Republic)
Volume 13 Issue 4 ISSN 0253-2980
Pagination
pp. 291-297
Other Subjects
Adhesivite; Analisis organoleptico; Durete; Propiedades fisico-quimicas; Composicion quimica; Cloruro sodico; Proteinas; Propriete physicochimique
Language
Ko
Note
4 tables; 22 ref. Summaries (En, Ko)
Type
Summary
1993-08-15
AGRIS AP
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