{"title":"Manufacture of processed cheese: Equipments used","authors":"M. Ozturk, M. Kilic-Akyilmaz","doi":"10.1016/b978-0-12-821445-9.00015-7","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00015-7","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128500616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Techniques used for processed cheese characterization","authors":"A. S. Thomareis, G. Dimitreli","doi":"10.1016/b978-0-12-821445-9.00007-8","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00007-8","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114577486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The use of vegetable ingredients in processed cheese","authors":"T. Boylston","doi":"10.1016/b978-0-12-821445-9.00005-4","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00005-4","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130163822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gustavo Luís de Paiva Anciens Ramos, A. T. Silva e Alves, L. M. Spadoti, P. B. Zacarchenco, A. G. da Cruz
{"title":"Low salt and low sodium processed cheeses","authors":"Gustavo Luís de Paiva Anciens Ramos, A. T. Silva e Alves, L. M. Spadoti, P. B. Zacarchenco, A. G. da Cruz","doi":"10.1016/b978-0-12-821445-9.00001-7","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00001-7","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129081796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gustavo Luís de Paiva Anciens Ramos, A. T. Silva e Alves, L. M. Spadoti, P. B. Zacarchenco, A. G. da Cruz
{"title":"Microbiology of processed cheese","authors":"Gustavo Luís de Paiva Anciens Ramos, A. T. Silva e Alves, L. M. Spadoti, P. B. Zacarchenco, A. G. da Cruz","doi":"10.1016/b978-0-12-821445-9.00016-9","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00016-9","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"171 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131745276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Dairy ingredients in processed cheese and cheese spread","authors":"A. Hill, M. A. Ferrer","doi":"10.1016/b978-0-12-821445-9.00012-1","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00012-1","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115831021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Flavors, colors, and preservatives used in processed cheese","authors":"Miočinović Jelena, Miloradović Zorana","doi":"10.1016/b978-0-12-821445-9.00014-5","DOIUrl":"https://doi.org/10.1016/b978-0-12-821445-9.00014-5","url":null,"abstract":"","PeriodicalId":360853,"journal":{"name":"Processed Cheese Science and Technology","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130517502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}