ShareDetails
- Original title: CHANGES IN SODIUM CHLORIDE AND MOISTURE LEVELS IN ROMANO-TYPE CHEESE DURING RIPENING.
- Record ID : 1984-1083
- Languages: English
- Source: Ir. J. Food Sci. Technol. - vol. 7 - n. 2
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Ripening (cheese); Brining; Weight loss; Cheese; Sodium chloride
-
PRETREATMENT AND VENTILATION AND THEIR IMPORTAN...
- Author(s) : MAGGI A.
- Date : 1987
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 108 - n. 21
View record
-
VENTILATION IN CHEESE CURING AND STORAGE.
- Author(s) : TODT W.
- Date : 1987
- Languages : German
- Source: Schweiz. Milchztg. - n. 35
View record
-
EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE C...
- Author(s) : KAMINARIDES S. E., ANUFANTAKES E., LUKAS D.
- Date : 1984
- Languages : Greek
- Source: Deltio Ethn. Epitr. Galakt. Ellados - vol. 1 - n. 3
View record
-
Casein degradation of Fynbo cheese salted with ...
- Author(s) : SIHUFE G. A., ZORRILLA S. E., RUBIOLO A. C.
- Date : 2003/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 1
View record
-
Investigation of moisture freezing during low-t...
- Author(s) : KOROTKY I. A., OSTROUMOV L. A., POPOV A. V.
- Date : 1999
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
View record