Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
نویسنده:
سال
: 2013شناسه الکترونیک: 10.3168/jds.2013-6685
کلیدواژه(گان): processed cheese,fat,rheology
کالکشن
:
-
آمار بازدید
Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product
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| 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 | |
| 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 |