ShareSTABILISATION OF CAMEMBERT BY FREEZING.
[In Polish. / En polonais.]
Author(s) : JARMUL I.
Type of article: Article
Summary
METHODS FOR EXTENDING THE EDIBILITY OF CHEESE. SELECTION OF CHEESE FOR FREEZING. ACID CONTENT OF CHEESE. RIPENING OF CHEESE FOR FREEZING. RIPENING OF CHEESE AFTER THAWING.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1987-0204
- Languages: Polish
- Source: Przemysl Spozywczy - vol. 40 - n. 1
- Publication date: 1986/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Thawing; Ripening (cheese); Camembert; Freezing; Cheese
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