Effects of composition and storage on the texture of Mozzarella cheese
- Author
- TUNICK, M. H; MACKEY, K. L; SMITH, P. W; HOLSINGER, V. H
ARS, eastern regional res. cent., Philadelphia PA 19118, United States - Source
Nederlands melk en Zuiveltijdschrift. 1991, Vol 45, Num 2, pp 117-125 ; ref : 21 ref
- CODEN
- NMDJAX
- ISSN
- 0028-209X
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Centen, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Keyword (fr)
- Composition chimique Entreposage Fromage Humidité Lipide Mozzarella Propriété rhéologique
- Keyword (en)
- Chemical composition Warehousing Cheese Humidity Lipids Mozzarella Rheological properties
- Keyword (es)
- Composición química Almacenamiento Queso Humedad Lípido Mozzarella Propiedad rheológica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5314593
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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