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The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

机译：单个磷酸盐乳化盐及其选择的二元混合物对加工干酪涂层硬度的影响

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František Buňka; Gabriela Nagyová; Richados Nikolaos Salek; Michaela Černíková; Helena Bacova; Stanislav Kráčmar;
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1. The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads [J] . Potravinarstvo . 2013,第1期

机译：各种磷酸盐乳化盐及其选择的二元混合物对加工干酪酱硬度的影响
2. The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese [J] . Salek Richardos Nikolaos, Cernikova Michaela, Nagyova Gabriela, International Dairy Journal . 2015,第Null期

机译：含磷酸盐和柠檬酸盐乳化盐的三元混合物的组成对涂抹干酪加工后质地的影响
3. The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. [J] . Weiserova E, Doudova L, Galiova L, International Dairy Journal . 2011,第12期

机译：二元混合物中的磷酸钠组合对加工干酪酱所选质地参数的影响。
4. Pulse-echo overlap technique of signal processing and ultrasonic velocity measurements of Cu(I) and some tetraalkylammonium salts in binary organic mixtures to study various structural effects [C] . Parvinder Singh, Deepika Kansal, G.Singh Conference on Visual Information Processing Ⅹ Apr 19-20, 2001, Orlando, USA . 2001

机译：脉冲回波重叠技术对二元有机混合物中Cu（I）和一些四烷基铵盐的信号处理和超声速度测量，以研究各种结构效应
5. Development of a Reformed Swiss Cheese Product Without Emulsifying Salts. [D] . Soledad, Mary Cheryl M. 2010

机译：开发不含乳化盐的改良瑞士奶酪产品。
6. Physicochemical microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage [O] . Sheida Ehsannia, Mohammad Reza Sanjabi 2016

机译：益生菌加工奶酪类似物在冷藏过程中乳化盐减少的理化微生物学和变质分析
7. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. [O] . CUNHA C. R. da, ALCÂNTARA M. R., VIOTTO W. H. 2013

机译：乳化盐类型对“requeijãocremoso”加工的干酪酱的微观结构和流变特性的影响。

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

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