Physicochemical, textural and organoleptic properties of reduced fat cheddar chees

Physicochemical, textural and organoleptic properties of reduced fat cheddar chees

Dairy products, particularly cheese products are the main source of saturated fats and cholesterol. It is well established that excessive consumption of fat increases the risk of ailments like obesity and cardiovascular diseases. Reduced and low fat cheese often exhibit poor sensory quality due to t...

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書目詳細資料
主要作者:	Nateghi, Leila
格式:	Thesis
語言:	English English
出版:	2011
主題:	Cheddar cheese Food - Fat content - Analysis Food - Sensory evaluation
在線閱讀:	http://psasir.upm.edu.my/id/eprint/27383/1/FSTM%202011%2012R.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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