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Journal description
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Details for article 185 of 216 found articles
| Title: |
Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships |
| Author: |
Floury, Juliane Camier, Bénédicte Rousseau, Florence Lopez, Christelle Tissier, Jean-Pierre Famelart, Marie-Hélène |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 42 (2009) nr. 10 pages 10 p. |
| Year: |
2009 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 185 of 216 found articles
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