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  1. 1
    Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

    Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese von Shirashoji, N, Jaeggi, J. J, Lucey, J. A

    Veröffentlicht in Journal of dairy science

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  2. 2
    Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

    Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts von Lu, Y, Shirashoji, N, Lucey, J.A

    Veröffentlicht in Journal of food science

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  3. 3
    0523 Changes of the state of calcium and protein in low-fat and full-fat processed cheese during cheesemaking

    0523 Changes of the state of calcium and protein in low-fat and full-fat processed cheese during cheesemaking von Shirashoji, N., Aoyagi, H., Abe, T., Ikeda, M.

    Veröffentlicht in Journal of animal science

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