Yüklüyor......

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composit...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Jung, Ho-Jung, Ko, Eun-Jung, Kwak, Hae-Soo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Konular:
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4092891/
https://ncbi.nlm.nih.gov/pubmed/25049768
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2013.13255
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!