The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese
| Autor: | Buňka, František, Doudová, Lucie, Weiserová, Eva, Kuchař, Dalibor, Ponížil, Petr, Začalová, Dominika, Nagyová, Gabriela, Pachlová, Vendula, Michálek, Jaroslav |
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| Zdroj: | In International Dairy Journal March 2013 29(1):1-7 |
| Databáze: | ScienceDirect |
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