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POSSIBILITIES OF USE OF ADIPIC ACID AND ITS SODIUM SALT FOR SUBSTITUTION OF TRADITIONAL EMULSIFYING AGENTS IN PROCESSED CHEE SE

Kyselina Adipová, A. Její, S. Pri, 2010 .

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production.

V. Pavlínek, F. Buňka, B. Tremlová, 2010 .

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

P. Ponížil, F. Buňka, B. Tremlová, 2014 .