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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
2016-04-04 11:21:56
date last changed
2025-04-04 14:39:10
@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}},
}