Effet des combinaisons de chlorure de sodium, de lactose et de glycérol sur les caractéristiques rhéologiques et la couleur des fromages fondus à tartiner
{"title":"Effet des combinaisons de chlorure de sodium, de lactose et de glycérol sur les caractéristiques rhéologiques et la couleur des fromages fondus à tartiner","authors":"E. Kombila-Moundounga, C. Lacroix","doi":"10.1016/S0315-5463(91)70159-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"28 1","pages":"239-251"},"PeriodicalIF":0.0000,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Science and Technology journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0315-5463(91)70159-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
