Dynamic analyses of sensory and microstructural properties of cream cheese

Authors: Wendin K.; Langton M.; Caous L.; Hall G.

Source: Food Chemistry, Volume 71, Number 3, 15 November 2000 , pp. 363-378(16)

Publisher: Elsevier

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1016/S0308-8146(00)00200-4

Affiliations: 1: SIK, The Swedish Institute for Food and Biotechnology AB, Box 5401, SE-402 29 , Goteborg, Sweden

Publication date: 2000-11-15

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food
• By this author: Wendin K. ;  Langton M. ;  Caous L. ;  Hall G.

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