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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) cheeses (1057) fresh cheeses (46) low fat cheeses (33) low fat dairy products (86) low fat cheeses (33) animal science (21660) dairy science (2812) dairy technology (742) cheesemaking (528) Calendar Year Calendar Year Year (337475) 2004 (5815) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) cheeses (1056) fresh cheeses (46) low fat cheeses (33) low fat dairy products (86) low fat cheeses (33) foods (19982) imitation foods (242) fat replacers (55) low fat foods (146) low fat cheeses (33) low fat dairy products (86) low fat cheeses (33) product quality (18080) sensory properties (4680) flavor (2002) off flavors (215) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food processing (5550) cheesemaking (528) foods (20022) imitation foods (242) fat replacers (55) low fat foods (146) low fat cheeses (33) low fat dairy products (86) low fat cheeses (33) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) water content (3555) protein composition (4276) protein content (2927) physical chemistry (19414) phase transition (2960) melting (271) physics (54990) physical properties (32618) cohesion (225) color (4392) hardness (854) texture (2076) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) storage technology (3252) storage conditions (3071) storage time (1379) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers Author(s) of Article: Will be identified in next release Citation: International dairy journal 2004 v.14 no.4 pp. 365-373 Click to View: (Click to View) Date of Publication: 2004 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=525694 Name of Publication: International dairy journal Publishing Company: Will be identified in next release Accession Number: 138692
