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

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)50 - 59
Number of pages10
JournalLebensmittel-Wissenschaft und Technologie
Volume32
Publication statusFirst published - 1999

Bibliographical note

644013

Keywords

  • Cheese
  • Fat substitute
  • Flavour
  • Microbiological quality
  • Processed cheese
  • Storage

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