ShareEFFECT 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.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Milk and dairy products - Keywords: Ewe milk; Milk; Brine; Chilling; Organoleptic property; Brining; Curing; Weight loss; Cheese
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