Physico-chemical and rheological properties of full fat and low fat edam cheeses

European Food Research and Technology

Volumn 217, Issue 4, 2003, Pages 281-286

  Kucukoner E ^a   Haque, Z U ^b  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; ELASTICITY; MOLECULAR WEIGHT; OILS AND FATS; PROTEINS; RHEOLOGY;

CHEESE RIPENING; HYDROPHOBIC COMPOUNDS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 1542499484     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0752-x     Document Type: Article

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