摘要 : Changes in physicochemical properties of 12-wk-old, half-fat (50 g/100 g reduced-fat) and full-fat Cheddar cheeses on heating at 180 degrees C for 25 min were investigated. The loss of moisture and fat in both cheeses were proport... 展开
作者 | Sun Young Kim Seokwon Lim S. Gunasekaran |
---|---|
作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | CHEDDAR CHEESE CHEESE VARIETIES FATS FATS LOW FOODS MELTING PHYSICAL PROPERTIES PHYSICOCHEMICAL PROPERTIES Milk and dairy products Cheese |
馆藏号 | N2008EPST0005747 |