Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
| contributor author | Guinee, T.P. - O’Callaghan, D.J. | |
| date accessioned | 2020-03-11T01:37:49Z | |
| date available | 2020-03-11T01:37:49Z | |
| date issued | 2013 | |
| identifier issn | 0022-0302 | |
| identifier other | JDC20133005912.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/370460?locale-attribute=fa&show=full | |
| format | general | |
| language | English | |
| publisher | American Dairy Science Association | |
| title | Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product | |
| type | Journal Paper | |
| contenttype | Metadata Only | |
| identifier padid | 2407086 | |
| subject keywords | processed cheese | |
| subject keywords | fat | |
| subject keywords | rheology | |
| identifier doi | 10.3168/jds.2013-6685 | |
| journal title | Journal of Dairy Science | |
| journal volume | 96 | |
| journal issue | 11 | |
| filesize | 969132 | |
| citations | 2 |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
|
There are no files associated with this item. |
|||