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RISEffect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
Publisher: American Dairy Science Association
Year: 2013
Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese
Publisher: American Dairy Science Association
Formulation Optimization of Process Cheese using Enzyme Modified Cheese
Year: 2010
Abstract:
Formulation Optimization of Process Cheese using Enzyme Modified Cheese...