Effects of emulsifying salts with increased potassium content on textural properties of block-type processed analogue cheese used as pizza-toppings
2010
Lück, K. | Hoffmann, Wolfgang | Schrader, Katrin | Johannsen, N.
Библиографическая информация
Proceedings of the 5th International Symposium on Food Rheology and Structure : ISFRS 2009
Нумерация страниц
748
- 749
Издатель ETH Zürich
Язык
Английский
Примечание
10-MF
Тип
Text; Journal Article
2025-02-03
MODS
Поставщик данных
Эту запись предоставил Max Rubner-Institut
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]