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Studies on the physicochemical characteristics of sliceable processed cheese made with cheddar cheese-(1)-Chemical composition and peptisation phase

1994

Keum, J.S. | Jin, H.S. (Namyang Dairy Institute, Kongju (Korea Republic)) | Kim, J.W. (Chungnam National University, Taejon (Korea Republic). College of Agriculture)

AGROVOC Keywords
cheese chemical composition composition chimique fromage nitrogen content ph processed cheese queso queso elaborado solubilidad solubility teneur en azote
Bibliographic information
Volume 16 Issue 3 ISSN 0253-2980
Pagination
pp. 262-271
Other Subjects
Fromage a pate fondue; Composicion quimica; Solubilite; Contenido de nitrogeno
Language
Korean
Note
Summaries (En, Ko)
2 illus.; 4 tables; 22 ref.
Type
Bibliography; Summary
1995-08-15
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