Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese

Czech Journal of Food Sciences

Volumn 27, Issue 5, 2009, Pages 301-308

  Cais Sokolińska, Dorota ^a   Pikul, Jan ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Fat reduced cheese; Meltability; Storage

Indexed keywords

EID: 73249133622     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/223/2008-cjfs     Document Type: Article

References (24)

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