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CHEMICAL AND PHYSICOCHEMICAL CHANGES CAUSED BY FREEZING AND THAWING IN TALEGGIO CHEESE.

[In Italian. / En italien.]

Author(s) : GIANGIACOMO R., GRANATA F., CASIRAGHI E. M.

Type of article: Article

Summary

EFFECT OF FREEZING AND THAWING RATES ON THE CHEMICAL COMPOSITION, COLOUR, TEXTURE, AND RHEOLOGICAL PROPERTIES OF TALEGGIO CHEESE. RHEOLOGICAL AND COLORIMETRIC TESTS SHOW THAT THE SMALLEST CHANGES ARE OBTAINED DURING QUICK FREEZING AND SLOW THAWING. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-219032.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-1875
  • Languages: Italian
  • Source: Riv. Soc. ital. Sci. Aliment. - vol. 15 - n. 5
  • Publication date: 1986

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