Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese

Publikation: Konferencebidrag › Paper › Forskning

OriginalsprogEngelsk
Publikationsdato2006
Antal sider5
StatusUdgivet - 2006
BegivenhedInternational Symposium on Food Rheology and Structure - Zurich, Schweiz
Varighed: 19 feb. 2006 → 23 feb. 2006
Konferencens nummer: 4

Konference

KonferenceInternational Symposium on Food Rheology and Structure
Nummer4
LandSchweiz
ByZurich
Periode19/02/2006 → 23/02/2006

Bibliografisk note

Sider: 383-387

ID: 8018091