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.
书目信息
Proceedings of the 5th International Symposium on Food Rheology and Structure : ISFRS 2009
页码
748
- 749
出版者 ETH Zürich
语言
英语
注释
10-MF
类型
Journal Article; Text
2025-02-03
MODS
