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EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF HALLOUMI CHEESE.

[In Greek. / En grec.]

Author(s) : KAMINARIDES S. E., ANUFANTAKES E., LUKAS D.

Type of article: Article

Summary

REPORT OF TESTS ON THE STORAGE OF HALLOUMI EWE MILK CHEESE AT 277 AND 293 K (4 AND 20 DEG C) IN SODIUM CHLORIDE BRINES AT DIFFERENT CONCENTRATIONS. RESULTS ARE GIVEN FOR WEIGHT LOSS, STORAGE LIFE AND ORGANOLEPTIC PROPERTIES. (DAIRY SCI. ABSTR., GB., 48, N.2, 1986/02, 81, 699.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1986-1536
  • Languages: Greek
  • Source: Deltio Ethn. Epitr. Galakt. Ellados - vol. 1 - n. 3
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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