Open AccessEFFECT OF κ-CARRAGEENAN ON PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES
Author(s) -
Bartosz Sołowiej
Publication year - 2012
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
ISSN - 1425-6959
DOI - 10.15193/zntj/2012/81/107-118
Subject(s) - carrageenan , food science , chemistry , mathematics