Open AccessEFFECT OF CALCIUM CHLORIDE ON PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES ON THE BASIS OF MILK PROTEINS AND MILK FAT
Author(s) -
Bartosz Sołowiej,
Waldemar Gustaw
Publication year - 2013
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/86/137-150
Subject(s) - food science , calcium , chemistry , milk fat , modified milk ingredients , milk protein , chloride , milk products , organic chemistry , linseed oil