Processed cheese analogues incorporating fat-substitutes: 1. Composition, microbiological quality and flavour changes during storage at 5 degrees C

AY Tamime; AY Muir; ME Shenana; M Kalab; AH Dawood

Processed cheese analogues incorporating fat-substitutes: 1. Composition, microbiological quality and flavour changes during storage at 5 degrees C

AY Tamime, AY Muir, ME Shenana, M Kalab, AH Dawood

Academic

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	50 - 59
Number of pages	10
Journal	Lebensmittel-Wissenschaft und Technologie
Volume	32
Publication status	First published - 1999

Bibliographical note

644013

Keywords

Cheese
Fat substitute
Flavour
Microbiological quality
Processed cheese
Storage

Cite this

@article{20356fafade54b9db3e5d8e7529d3aaf,

title = "Processed cheese analogues incorporating fat-substitutes: 1. Composition, microbiological quality and flavour changes during storage at 5 degrees C",

keywords = "Cheese, Fat substitute, Flavour, Microbiological quality, Processed cheese, Storage",

author = "AY Tamime and AY Muir and ME Shenana and M Kalab and AH Dawood",

note = "644013",

year = "1999",

language = "English",

volume = "32",

pages = "50 -- 59",

journal = "Lebensmittel-Wissenschaft und Technologie",

}

TY - JOUR

T1 - Processed cheese analogues incorporating fat-substitutes: 1. Composition, microbiological quality and flavour changes during storage at 5 degrees C

AU - Tamime, AY

AU - Muir, AY

AU - Shenana, ME

AU - Kalab, M

AU - Dawood, AH

N1 - 644013

PY - 1999

Y1 - 1999

KW - Cheese

KW - Fat substitute

KW - Flavour

KW - Microbiological quality

KW - Processed cheese

KW - Storage

M3 - Article

VL - 32

SP - 50

EP - 59

JO - Lebensmittel-Wissenschaft und Technologie

JF - Lebensmittel-Wissenschaft und Technologie

ER -