The effect of storage temperature and time on the consistency and color of sterilized processed cheese

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 223-229

  Buňka, František ^a   Štětina, Jiří ^b   Hrabě, Jan ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Color; Consistency; Processed cheese; Sensory analysis; Sterilization; Storage

Indexed keywords

COLD STORAGE; COLOR; STERILIZATION (CLEANING);

CONSISTENCY; PROCESSED CHEESE; SENSORY ANALYSIS; STERILIZATION; STORAGE;

OPTICAL PROPERTIES;

EID: 56249145985     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0926-7     Document Type: Article

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