The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review
František Buňka, Richardos Nikolaos Salek, Vendula Kůrová, Leona Buňková, Eva Lorencová
Topics & Concepts
PhosphateChemistryFood scienceChemical engineeringBiochemistryEngineeringProbiotics and Fermented FoodsProteins in Food SystemsMeat and Animal Product Quality