The technology of low-fat cheese manufacture

International Journal of Dairy Technology

Volumn 57, Issue 4, 2004, Pages 199-207

  Banks, Jean M ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Adjunct cultures; Fat mimetics; Flavour; Functionality; Low fat cheese; Texture

Indexed keywords

AWARENESS; BACTERIUM; CHEESE; CHEESEMAKING; CONSUMER; DAIRY PRODUCT; FAT INTAKE; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; LOW FAT CHEESE; MARKETING; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; REVIEW;

BACTERIA (MICROORGANISMS);

EID: 8744276394     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00136.x     Document Type: Review

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