Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/2577
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dc.contributor.authorCarić M.en
dc.contributor.authorMilanović, Željkaen
dc.date.accessioned2019-09-23T10:22:24Z-
dc.date.available2019-09-23T10:22:24Z-
dc.date.issued2005-01-01en
dc.identifier.isbn9781466507876en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/2577-
dc.description.abstract© 2005 by Taylor & Francis Group, LLC. Processed cheese is manufactured by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, adding water, and heating the blend under partial vacuum with constant agitation until a homogeneous mass is obtained. Besides natural cheeses, various other dairy and nondairy ingredients may be included in the blend.en
dc.relation.ispartofHandbook of Food Science, Technology, and Engineering - 4 Volume Seten
dc.titleProcessed cheeseen
dc.typeBook Chapteren
dc.identifier.scopus2-s2.0-85058755528en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85058755528en
dc.relation.lastpage2717en
dc.relation.firstpage2707en
item.grantfulltextnone-
item.fulltextNo Fulltext-
Appears in Collections:TFZR Publikacije/Publications
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