PROCESSED CHEESE MANUFACTURING METHODS WI THOUT EMULSIFYING SALT

Authors
TATSUMI K NISHIYA T
Citation
K. Tatsumi et T. Nishiya, PROCESSED CHEESE MANUFACTURING METHODS WI THOUT EMULSIFYING SALT, J JPN SOC F, 44(10), 1997, pp. 696-702
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
44
Issue
10
Year of publication
1997
Pages
696 - 702
Database
ISI
SICI code
1341-027X(1997)44:10<696:PCMMWT>2.0.ZU;2-L