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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder
The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitroge...
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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4682511/ https://ncbi.nlm.nih.gov/pubmed/26761833 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.2.232 |
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