Fat replacers. Ripening and quality of cheeses
Summary (En)
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| Format: | Texto biblioteca |
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Brussels (Belgium) IDF
1996
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| Subjects: | FAT SUBSTITUTES, CHEESE, RIPENING, LIPID CONTENT, LOW FAT FOODS, QUALITY CONTROLS, RHEOLOGICAL PROPERTIES, MICROBIOLOGICAL ANALYSIS, TENEUR EN LIPIDES, ALIMENT ALLEGE EN GRAISSE, CONTROLE DE QUALITE, PROPRIETE RHEOLOGIQUE, ANALYSE MICROBIOLOGIQUE, SUCCEDANE DE CORPS GRAS, FROMAGE, MURISSAGE, CONTENIDO DE LIPIDOS, ALIMENTOS BAJOS EN GRASA, CONTROL DE CALIDAD, PROPIEDADES REOLOGICAS, ANALISIS MICROBIOLOGICO, SUSTITUTOS DE GRASAS, QUESO, MADURAMIENTO, |
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