Reduced fat cheeses
2007
Pudja, P.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Djerovski, J.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
Reduced fat cheeses are usually characterized as having poor texture, flavour and functional characteristics. Procedures developed for manufacturing reduced and low fat cheeses include modification of technological procedures, starter cultures selection and use of additives, as fat substitutes.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Matica Srpska Library