Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach
两阶段加水对加工奶酪稠度的影响：理化、机械、热学和感官分析
期刊:Foods
影响因子:5.1
doi:10.3390/foods14081361
Vincová, Anna; Polášková, Martina; Stěnička, Martin; Šantová, Kristýna; Kůrová, Vendula; Lapčíková, Barbora; Gryger, Tomáš; Lorencová, Eva; Lazárková, Zuzana; Pluta-Kubica, Agnieszka; Pětová, Markéta; Novosad, Ondřej; Salek, Richardos Nikolaos
