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....
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Croatian Dairy Union
2001-01-01
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| סדרה: | Mljekarstvo |
| נושאים: | |
| גישה מקוונת: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2822 |
| תגים: |
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