Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation
出版年份 2015 全文链接
标题
Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 4, Pages 950-957
出版商
Wiley
发表日期
2015-01-27
DOI
10.1111/ijfs.12725
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads
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