Influence of pH on Protein Interactions and Microstructure of Process Cheese

Journal of Dairy Science

Volumn 80, Issue 8, 1997, Pages 1483-1489

  Marchesseau, S ^a   Gastaldi, E ^a   Lagaude, A ^a   Cuq, J L ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

Ionic interaction; Microstructure; Process cheese; Scanning electron microscopy

Indexed keywords

EID: 0001681796     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76076-4     Document Type: Article

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