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Water-holding capacity and characterization of protein interactions in processed cheese

1995

Marchesseau, S. | Cuq, J.L. (Laboratoire de Genie Biologique et Sciences des Aliments, Universite Montpellier II, 34095 Montpellier Cedex 02 (France))

AGROVOC Keywords
agua centrifugation centrifuging chelating agents colloids coloides cows eau edta gels milk protein processed cheese quelatos queso elaborado temperatura temperature ultracentrifugation urea uree vaca vache water water binding capacity
Bibliographic information
Journal of Dairy Research (United Kingdom)
Volume 62 Issue 3
Pagination
pp. 479-489
Other Subjects
Mercaptoethanol; Centrifugacion; Fromage a pate fondue; Chelateur; Capacidad de fijacion del agua; Proteine du lait; Sodium dodecyl sulfate; Proteinas de la leche; Capacite de liaison de l'eau; Colloide
Language
English
Note
25 ref.
1996-08-15
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