The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

por Kratochvílová, Alena, Salek, Richardos Nikolaos, Vašina, Martin, Lorencová, Eva, Kůrová, Vendula, Lazárková, Zuzana, Dostálová, Jolana, Šenkýřová, Jana
Publicado 2022