Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy

Benutzer: Gast

Titel:: Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Vollmer, Almut H.; Kieferle, Ingrun; Youssef, Nabil N.; Kulozik, Ulrich
Zeitschriftentitel:: Journal of Dairy Science
Jahr:: 2021
Band / Volume:: 104
Heft / Issue:: 9
Seitenangaben Beitrag:: 9505-9520
Volltext / DOI:: doi:10.3168/jds.2020-20080
Verlag / Institution:: American Dairy Science Association
E-ISSN:: 0022-0302
Publikationsdatum:: 01.09.2021
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