Rheological and microstructural characterization of double cream cheese

Nahrung - Food

Volumn 40, Issue 3, 1996, Pages 108-116

  Sanchez, C ^a   Beauregard, J L ^b   Bride, M ^a,c   Buchheim, W ^d   Hardy, J ^a  

^a Lab Physchim et Genie Alimentaires   (France)

^b Ctr de Rech des Fromageries BEL   (France)

^c UNIVERSITÉ DE FRANCHE COMTÉ   (France)

^d UNIVERSITY OF KIEL   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001263186     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19960400304     Document Type: Article

References (40)

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