Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage
(2004)- Abstract
- The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1036243
- author
- Larsson, Magnus LU
- supervisor
- organization
- publishing date
- 2004
- type
- Thesis
- publication status
- published
- subject
- publisher
- Department of Food Technology, Engineering and Nutrition, Lund University
- ISBN
- 91-631-5809-4
- language
- English
- LU publication?
- yes
- id
- 9fceb329-3aaa-4f1c-be7e-bfd79af214e8 (old id 1036243)
- date added to LUP
- 2016-04-04 11:21:56
- date last changed
- 2018-11-21 21:04:22
@misc{9fceb329-3aaa-4f1c-be7e-bfd79af214e8, abstract = {{The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage}}, author = {{Larsson, Magnus}}, isbn = {{91-631-5809-4}}, language = {{eng}}, note = {{Licentiate Thesis}}, publisher = {{Department of Food Technology, Engineering and Nutrition, Lund University}}, title = {{Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage}}, year = {{2004}}, }