The effect of milk fat substitution on the rheological properties of Edam-type cheese
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1438-2385
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
The effect of milk fat substitution on the rheological properties of Edam-type cheese ; day:28 ; month:8 ; year:2020 ; pages:1-8
European food research and technology ; (28.8.2020), 1-8
- Creator
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Myhan, Ryszard
Jeliński, Tomasz
Białobrzewski, Ireneusz
Sadowska, Jadwiga
Jachimczyk, Ewelina
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s00217-020-03587-9
- URN
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urn:nbn:de:101:1-2020101620544423620702
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:44 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Myhan, Ryszard
- Jeliński, Tomasz
- Białobrzewski, Ireneusz
- Sadowska, Jadwiga
- Jachimczyk, Ewelina
- SpringerLink (Online service)
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AG 434 Butter- Cheese- Milk 1949
Homemade vegan cheese, yoghurt and milk
Chapter V.- Butter, Milk, Cheese, and Eggs
Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Material science properties of coconut milk, cheese and emulsion
Chapter VI. Milk: Its Constituents And Products - Butter And Cheese
[Maid aus Edam; Maiden from Edam]
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Milk protein powder solubility and rennet gelling functionality for cheese production
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Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels
AG 434 Butter- Cheese- Milk 1949
Homemade vegan cheese, yoghurt and milk
Chapter V.- Butter, Milk, Cheese, and Eggs
Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese
Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Material science properties of coconut milk, cheese and emulsion
Chapter VI. Milk: Its Constituents And Products - Butter And Cheese
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