Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese
Research output: Contribution to conference › Paper › Research
| Original language | English |
|---|---|
| Publication date | 2006 |
| Number of pages | 5 |
| Publication status | Published - 2006 |
| Event | International Symposium on Food Rheology and Structure - Zurich, Switzerland Duration: 19 Feb 2006 → 23 Feb 2006 Conference number: 4 |
Conference
| Conference | International Symposium on Food Rheology and Structure |
|---|---|
| Number | 4 |
| Country | Switzerland |
| City | Zurich |
| Period | 19/02/2006 → 23/02/2006 |
ID: 8018091