Effect of pH on microstructure and characteristics of cream cheese

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Monteiro, R R ^a   Tavares, D Q ^a   Kindstedt, P S ^b   Gigante, M L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF VERMONT   (United States)

Author keywords

Cream cheese; Firmness; Meltability; Microstructure

Indexed keywords

AMMONIA;

ARTICLE; CHEESE; CLASSIFICATION; FOOD HANDLING; FOOD PRESERVATION; PH; SCANNING ELECTRON MICROSCOPY;

AMMONIA; CHEESE; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING;

EID: 62549084697     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01037.x     Document Type: Article

References (19)

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