Effect of formulation and manufacturing parameters on process cheese food functionality - I. Trisodium citrate

Journal of Dairy Science

Volumn 89, Issue 7, 2006, Pages 2386-2396

  Purna, S K Garimella ^a   Pollard, A ^a   Metzger, L E ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Emulsifying salts; Functionality; Process cheese; Unmelted texture

Indexed keywords

HEPATITIS A VIRUS;

EID: 33745928753     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72311-6     Document Type: Article

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