Dynamics of salt diffusion and yield of three types of goat's milk cheese
This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th, 60th and 90th day of the cheese ageing period....
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Croatian Dairy Union
2001-01-01
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| Цуврал: | Mljekarstvo |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2822 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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