TBU Publications
Repository of TBU Publications

The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

DSpace Repository


Find Full text Export to RefWorks
   

 

Files in this item

ČSN ISO 690:2011 citation

Citace článku v časopise:
BUŇKA, František, Lucie DOUDOVÁ, Eva WEISEROVÁ, Michaela ČERNÍKOVÁ, Dalibor KUCHAŘ, Štěpánka SLAVÍKOVÁ, Gabriela NAGYOVÁ, Petr PONÍŽIL, Tomáš GRŮBER a Jaroslav MICHÁLEK. The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads. LWT - Food Science and Technology [online]. 2014, vol. 58, iss. 1, s. 247-255. [cit. 2019-04-26]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0023643814001169.

These citations are software generated and may contain errors. To verify accuracy, check the appropriate style guide.

Related articles