Share

EFFECT OF THERMAL TREATMENT AND STORAGE TEMPERATURE ON THE BROWNING OF PROCESSED CHEESE.

[In Hungarian. / En hongrois.]

Author(s) : CSOK J.

Type of article: Article

Summary

PROCESSED CHEESES WERE TREATED FOR 0, 5, 10 AND 15 MIN AT 368, 373, 381 OR 388 K (95, 100, 108 OR 115 DEG C). THEY WERE THEN STORED AT 280, 290 OR 303 K (7, 17 OR 30 DEG C). BROWNING DEVELOPMENT AND THE PROBABLE CAUSES OF BROWNING WERE STUDIED. (Bull. bibliogr. CDIUPA, FR., 16, N.1, 1982/01, 93, 164203.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1983-0648
  • Languages: Hungarian
  • Source: Tejipar - vol. 30 - n. 3
  • Publication date: 1981

Links


See other articles in this issue (2)
See the source

Indexing