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The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese

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Citace článku v časopise:
SÁDLÍKOVÁ, Ivana, František BUŇKA, Pavel BUDÍNSKÝ, Barbora VOLDÁNOVÁ, Vladimír PAVLÍNEK a Ignác HOZA. The effect of selected phosphate emusifying salts on viscoelastic properties of processed cheese. Lebensmittel Wissenschaft und Technologie - Food Science and Technology [online]. 2010, vol. 43, iss. 8, s. 1220-1225. [cit. 2017-06-29]. ISSN 0023-6438. Dostupné z: http://www.sciencedirect.com/science/article/pii/S002364381000143X.

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  2. Kapoor, R.: "Process cheese: Scientific and technological aspects - A review" Comprehensive reviews in food science and food safety 7.2 (2008) 194-214.
  3. Espinoza-Ortega, Angelica: "Oaxaca cheese: manufacture process and physicochemical characteristics." International journal of dairy technology 62.4 (2009) 535-540.
  4. Černíková, M.: "Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production" International dairy journal 20.5 (2010) 336-343.
  5. Purna, S.: "Effect of formulation and manufacturing parameters on process cheese food functionality - I. Trisodium citrate" Journal of dairy science 89.7 (2006) 2386-2396.
  6. Dimitreli, Georgia: "Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity" International journal of food properties 12.1 (2009) 261-275.
  7. Lu, Y: "Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts" Journal of food science 73.8 (2008) .
  8. Saxer, Samuel: "Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives" Food science & technology 53.1 (2013) 314-320.
  9. Fishman, Boris: "Oaxaca" New York Times . (2005-11-20) .
  10. Alegria, Susana: "Diversity and evolution of the microbial populations during manufacture and ripening of Casin, a traditional Spanish, starter-free cheese made from cow's milk" International journal of food microbiology 136.1 (2009) 44-51.
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