Temperature effect on structure-opacity relationships of nonfat mozzarella cheese

Journal of Dairy Science

Volumn 85, Issue 9, 2002, Pages 2106-2113

  Pastorino, A J ^a   Dave, R I ^b   Oberg, C J ^c   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

^c WEBER STATE UNIVERSITY   (United States)

Author keywords

Color; Hydrophobic interactions; Protein matrix; Whiteness

Indexed keywords

ARTICLE; CHEESE; COLOR; ELECTRON MICROSCOPY; FOOD HANDLING; HEAT; METHODOLOGY; SCANNING ELECTRON MICROSCOPY;

CHEESE; COLOR; FOOD TECHNOLOGY; HEAT; MICROSCOPY, ELECTRON; MICROSCOPY, ELECTRON, SCANNING;

EID: 0036728295     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74288-4     Document Type: Article

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