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The Viscoelastic Properties of Processed Cheeses Depend on ..:
Gliguem, Hela
;
Lopez, Christelle
;
Michon, Camille
..
Journal of Agricultural and Food Chemistry. 59 (2011) 7 - p. 3125-3134 , 2011
Link:
https://doi.org/10.1021/jf103641f
RT Journal T1 <Title>The Viscoelastic Properties of Processed Cheeses Depend on Their Thermal History and Fat Polymorphism</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf103641f&Exemplar=1&LAN=DE A1 Gliguem, Hela A1 Lopez, Christelle A1 Michon, Camille A1 Lesieur, Pierre A1 Ollivon, Michel PB American Chemical Society (ACS) YR 2011 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 59 IS 7 SP 3125 OP 3134 LK http://dx.doi.org/https://doi.org/10.1021/jf103641f DO https://doi.org/10.1021/jf103641f SF ELIB - SuUB Bremen
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