The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

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Bibliographic Details
Main Authors: František Buňka, Gabriela Nagyová, Richados Nikolaos Salek, Michaela Černíková, Helena Bacova, Stanislav Kráčmar
Format: Article
Language:English
Published: HACCP Consulting 2013-07-01
Series:Potravinarstvo
Subjects:
emulsifying salt
processed cheese spread
hardness
optical density
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/312

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/312

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