ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The effects of several types of emulsifying salts (ES) currently used in the manufacture of processed cheese were evaluated with particular emphasis on water-soluble nitrogen (WSN), relative casein content (RCC), and general acceptability. For the ES at the 3% level, no significant differences were obtained for RCC and general acceptability, with significant differences (P 〉 0.05) obtained for WSN. For the ES at high and low levels, no significant differences were obtained for WSN and general acceptability, while significant differences (P 〉 0.05) were obtained for RCC.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04074.x
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