Processed Cheese and Substitute/Imitation Cheese Products
Authors:
- 23 August 2016
- book chapter
- Published by Springer Nature
- p. 589-627
Abstract
No abstract availableKeywords
This publication has 49 references indexed in Scilit:
- Processed Cheese Plants and Equipment: A Practical Overview2011
- Hyperkalemia: A ReviewJournal of Intensive Care Medicine, 2005
- Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acidsFood Microbiology, 2004
- Cheese analogues: a reviewInternational Dairy Journal, 2001
- Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy productsJournal of Dairy Research, 2001
- Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese SpreadsJournal of Food Protection, 1994
- Processed Cheese Products1993
- Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium CaseinateJournal of Food Science, 1991
- Gelation of the complex between .KAPPA.-casein and .BETA.-lactoglobulin.Journal of Nutritional Science and Vitaminology, 1983
- HARD CHEESE SUBSTITUTE FROM SOY MILKJournal of Food Science, 1980