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Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

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Citace článku v časopise:
ČERNÍKOVÁ, Michaela, Jana NEBESÁŘOVÁ, Richardos-Nicolaos SALEK, Lada ŘIHÁČKOVÁ a František BUŇKA. Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content. Journal of Dairy Science [online]. 2017, vol. 100, iss. 6, s. 4300-4307. [cit. 2019-06-18]. ISSN 0022-0302. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0022030217302904.

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