Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate
Ramírez-Santiago, César, Lobato-Calleros, Consuelo, Espinosa-Andrews, Hugo, Vernon-Carter, Eduardo JaimeТом:
92
Мова:
english
Сторінки:
16
Журнал:
Dairy Science & Technology
DOI:
10.1007/s13594-012-0077-2
Date:
July, 2012
Файл:
PDF, 569 KB
english, 2012