文章基本信息

标题：Quantity of processed cheese produced by usage of emulsifying agents KSS-1 and KSS-2. - II organoleptical characteristics
本地全文：下载
作者：Carić, Marijana ; Milanović, Spasenija ; Gavarić, Dragoljub 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1986
卷号：36
期号：3
页码：80-86
语种：Croatian
出版社：Hrvatska Mljekarska Udruga
摘要：Different organoleptic quality defects of processed cheeses can be caused, by microbiological or chemical agents. Organoleptic characteristics of processed cheeses, produced in nine dairies in Yugoslavia by using domestic emulsifying agents KSS-1 and KSS-2 were determined.
关键词：processed cheese; emulsifying agents KSS-1 and KSS-2; organoleptical characteristics