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3 research outputs found
The effect of pectin concentration on viscoelastic and sensory properties of processed cheese
Author
Agresti
Bennett
+42 more
Buňka
Dickinson
El-Nawawi
Gabriele
Guinee
Hough
ISO Standard No. 5534
ISO Standard No. 8586-1
ISO Standard No. 8589
Laurent
Lee
Lee
Leroux
Lootens
Lu
Lucey
Löfgren
Marchesseau
Maroziene
Martínez-Ruvalcaba
Matia-Merino
May
Mizuno
Muir
Norziah
Pereyra
Piska
Sanchez
Sato
Schorsch
Sharma
Shirashoji
Spagnuolo
Swenson
Syrbe
Tibbits
Tsoga
Tuinier
Vega
Verbeken
Wade
Winter
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese
Author
Al-Otaibi
Bergamini
+21 more
Bertola
Buňková
Christensen
Delgado
Fenelon
Forde
Fox
Harrigan
Hayaloglu
Indra
ISO Standard No. 5534:2004
Komprda
Komprda
McSweeney
McSweeney
McSweeney
Novella-Rodrígues
Pinho
Pino
Smit
Topcu
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads
Author
Awad
Awad
+30 more
Bowland
Brook
Cunha
Dimitreli
Draper
El-Bakry
El-Bakry
El-Bakry
Genovese
Gliguem
Guinee
Gupta
ISO Standard No. 5534
Jooyandeh
Kapoor
Kapoor
Kawasaki
Lee
Lu
Macků
Marchesseau
Mizuno
Mizuno
Mizuno
Molins
Piska
Shirashoji
Sádlíková
Wang
Weiserová
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
No full text
No full text
No full text
