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Studies on the physicochemical characteristics of sliceable processed cheese made with cheddar cheese-(2)-Rheological properties and microstructure

1994

Keum, J.S. (Namyang Dairy Institute, Kongju (Korea Republic)) | Lee, J.Y. (Jungbu University, Majon (Korea Republic). Department of Animal Science) | Bae, H.C. | Kim, J.W. (Chungnam National University, Taejon (Korea Republic). College of Agriculture)

AGROVOC Keywords
cheese fromage fusion melting microscopia microscopie microscopy processed cheese queso queso elaborado textura texture ultraestructura ultrastructure
Bibliographic information
Volume 16 Issue 3 ISSN 0253-2980
Pagination
pp. 272-284
Other Subjects
Fromage a pate fondue
Language
Korean
Note
Summaries (En, Ko)
3 illus.; 2 tables; 35 ref.
Type
Bibliography; Summary
1995-08-15
AGRIS AP
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