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kw.\*:("PROCESSED CHEESE")

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RELATION BETWEEN MELTING AND TEXTURAL PROPERTIES OF PROCESS CHEDDAR CHEESE. = RELATION ENTRE LES CARACTERISTIQUES TEXTURALES ET DE FONTE DU FROMAGE FONDU CHEDDAR.HARVEY CD; MORRIS HA; JENNESS R et al.1982; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1982; VOL. 65; NO 12; PP. 2291-2295; BIBL. 19 REF.; 4 FIG./2 TABL.Article

A STUDY OF STAPHYLOCOCCUS AUREUS GROWTH IN MODEL SYSTEMS AND PROCESSED CHEESE = ETUDE DU DEVELOPPEMENT DE STAPHYLOCOCCUS AUREUS EN SYSTEMES MODELES ET DANS LE FROMAGE FONDUMAGRINI RC; CHIRIFE J; PARADA JL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 882-885; BIBL. 12 REF.; 7 FIG./2 TABL.Article

THE SUBMICROSCOPIC STRUCTURE OF PROCESSED CHEESE WITH DIFFERENT MELTING PROPERTIESTANEYA S; KIMURA T; IZUTSU T et al.1980; MILCHWISSENSCHAFT; DEU; DA. 1980; VOL. 35; NO 8; PP. 479-481; ABS. GER; BIBL. 15 REF.Article

ULTRASTRUCTURAL STUDY ON PROCESSED CHEESE. EFFECT OF DIFFERENT PARAMETERSLEE BO; KILBERTUS G; ALAIS C et al.1981; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1981; VOL. 36; NO 6; PP. 343-348; ABS. GER; BIBL. 12 REF.Article

CARACTERISTIQUES RHEOLOGIQUES GENERALISEES DES FROMAGES FONDUSNIKOLAEV LK.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 6; PP. 97-100; BIBL. 3 REF.Article

EFFECTS OF FREEZING ON THE OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESETHOMAS MA; NEWELL G; ABAD G et al.1980; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1980; VOL. 15; NO 6; PP. 599-605; BIBL. 9 REF.Article

KAESE UND SCHMELZKAESEERZEUGNISSE - BESTIMMUNG DES GESAMTPHOSPHORGEHALTS (PHOTOMETRISCHE METHODE) = FROMAGES ET FROMAGES FONDUS - DETERMINATION DE LA TENEUR EN PHOSPHORE TOTAL (METHODE PHOTOMETRIQUE1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 7; PP. 403-405Conference Paper

LES FROMAGES FONDUSMANN EJ.1981; REV. LAIT. FR.; ISSN 0035-3590; FRA; DA. 1981; NO 396; PP. 23-25; BIBL. 30 REF.Article

KRISTALLISATIONSERSCHEINUNGEN IN SCHMELZKAESEPRODUKTEN. 1. PHAENOMEN UND URSACHEN = LA CRISTALLISATION DANS LES FROMAGES FONDUS. 1. LE PHENOMENE ET SES ORIGINESUHLMANN G; KLOSTERMEYER H; MERKENICH K et al.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 10; PP. 582-585; ABS. ENG; BIBL. 12 REF.; 6 FIG./1 TABL.Article

EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESETHOMAS MA; NEWELL G; ABAD GA et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 458-466; (3 P.); BIBL. 10 REF.Article

ANOMALIES IN FREE ALANINE CONCENTRATION DURING CHEESE SLURRY RIPENINGHARPER WJ; WANG JY; BOUDREAU DL et al.1980; MILCHWISSENSCHAFT; DEU; DA. 1980; VOL. 35; NO 6; PP. 340-342; ABS. GER; BIBL. 7 REF.Article

KAESE UND SCHMELZKAESE - BESTIMMUNG DES TROCKENMASSEGEHALTS (REFERENZMETHODE). VORLAEUFIGER INTERNATIONALER IMV-STANDARD 4A:1982. = FROMAGE ET FROMAGE FONDU. DETERMINATION DE LA TENEUR EN EXTRAIT SEC (METHODE DE REFERENCE). NORME INTERNATIONALE PROVISOIRE FIL 4A:1982.1982; MILCHWISSENSCHAFT., MILCHWISSENSCHAFT.; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 12; PP. 746-747Article

ETUDE DE L'ETAT DES PROTEINES DANS LE FROMAGE AFFINE ET LE FROMAGE FONDULEE BOU OUNG.1979; ; FRA; DA. 1979; 96 F.: ILL.; 30 CM; BIBL. 6 P.; TH. DOCT.-ING.: NUTR.-SCI. ALIMENT. BIOCHIM. APP., BIOCHIM. APPL./NANCY 1-I.N.P.L./1979Thesis

ALKYLPYRAZINES IN PROCESSED AMERICAN CHEESE.LIN SS.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 6; PP. 1252-1254; BIBL. 14 REF.Article

EFFECT OF BHA, BHT AND POTASSIUM SORBATE ON GROWTH OF STAPHYLOCOCCUS AUREUS IN A MODEL SYSTEM AND PROCESS CHEESE. = EFFET DE LA BHA, DU BHT ET DU SORBATE DE POTASSIUM SUR LA CROISSANCE DE STAPHYLOCOCCUS AUREUS EN SYSTEME MODELE ET DANS LE FROMAGE FONDUPARADA JL; CHIRIFE J; MAGRINI RC et al.1982; JOURNAL OF FOOD PROTECTION.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 12; PP. 1108-1111; BIBL. 12 REF.; 4 FIG./1 TABL.Article

THE MICROSTRUCTURE OF PROCESSED CHEESEHEERTJE I; BOSKAMP MJ; VAN KLEEF F et al.1981; NED. MELK.-ZUIVELTIJDSCHR.; ISSN 0028-209X; NLD; DA. 1981; VOL. 35; NO 2; PP. 177-179; ABS. DUT; BIBL. 10 REF.Article

OEMLESZTETT SAJTOK SZABAD ES KOETOETT VIZTARTALMANAK MEGHATATOZASA = DOSAGE DE L'EAU LIBRE ET DE L'EAU LIEE DANS DES FROMAGES FONDUSORSI F; REKASI T; CSOK J et al.1979; ELELMISZERVIZGAL. KOEZL.; HUN; DA. 1979; VOL. 25; NO 3-4; PP. 43-53; ABS. RUS/GER/ENG; BIBL. 27 REF.Article

STUDIES ON THE QUALITY OF DRIED PROCESSED CHEESE FROM BUFFALO MILK. = ETUDE DE LA QUALITE DU FROMAGE FONDU DESHYDRATE FABRIQUE A PARTIR DE LAIT DE BUFFLONNEKULKARNI AR; BHATTACHARYA DC; MATHUR CN et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 6; PP. 295-299; BIBL. 17 REF.Article

FATE OF AFLATOXIN M1 IN CHEDDAR CHEESE AND IN PROCESS CHEESE SPREADBRACKETT RE; MARTH EH.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 6; PP. 549-552; BIBL. 18 REF.Article

UNTERSUCHUNGEN ZUM PHOSPHOR-STICKSTOFFVERHAELTNIS IN KAESEN. = ETUDE DU RAPPORT P/N DANS LES FROMAGESTHOMASOW J; BETTIN D.1977; MICHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 9; PP. 461-463; ABS. ANGL.; BIBL. 25 REF.Article

DEVELOPMENT OF AN INTERMEDIATE-MOISTURE PROCESSED CHEESE FOOD PRODUCT.LEUNG H; MORRIS HA; SLOAN AE et al.1976; FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 30; NO 7; PP. 42-44; BIBL. 17 REF.Article

Effect of phytosterols on textural and melting characteristics of cheese spreadGIRI, Apurba; KANAWJIA, Suresh K; RAJORIA, Avneet et al.Food chemistry. 2014, Vol 157, pp 240-245, issn 0308-8146, 6 p.Article

NUTRITIONAL EVALUATION OF CHEESE SPREAD POWDERDEODHAR AD; KIRAN DUGGAL.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 925-929; BIBL. 22 REF.Article

Process cheese principles = Les principes du fromage fonduSHIMP, L. A.Food technology (Chicago). 1985, Vol 39, Num 5, pp 63-70, issn 0015-6639, 5 p.Article

INVERS-POLAROGRAPHISCHE BESTIMMUNG VON SPURENELEMENTEN (CD, PB, SB, CU) IN SCHMELZSALZEN = DOSAGE PAR POLAROGRAPHIE INVERSEE DES ELEMENTS TRACES (CD, PB, SB, CU) DANS LES SELS DE FONTEMROWETZ G.1980; MILCHWISSENSCHAFT; DEU; DA. 1980; VOL. 35; NO 6; PP. 356-359; ABS. ENG; BIBL. 3 REF.Article

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