Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

Título:

Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

Autor:

Marco Antonio Sloboda Cortez

Ano:

2018

DOI:

10.1111/1471-0307.12519

Revista:

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

ISSN:

1364727X

Home:

[doi:10.1111/1471-0307.12519]

Idioma:

Inglês

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