Firmness and melting quality of processed cheese foods with added whey protein concentrates
1993
Gupta, V.K. (Bundesanstalt fuer Milchforschung, Kiel (Allemagne). Insitut fuer Verfahrenstechnik) | Reuter, H.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 381-388
Other Subjects
Technologie fromagere; Fromage a pate fondue; Proteine de lactoserum; Fabricacion del queso; Proteinas de suero de leche; Cheesemaking
Language
English
Note
Resumes (En, Fr)
20 ref.
Type
Summary
1994-08-15
AGRIS AP
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