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Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

Larsson, Magnus LU (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:
author
supervisor
organization
publishing date
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
2008-02-22 09:26:11
date last changed
2016-09-19 08:45:09
@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},
}