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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...

詳細記述

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書誌詳細
出版年:Korean J Food Sci Anim Resour
主要な著者: Lee, Jai-Sung, Choi, Hee-Young, Kim, Kyoung-Hee, Chun, Soon-Sil, Baen, Inhyu
フォーマット: Artigo
言語:Inglês
出版事項: Korean Society for Food Science of Animal Resources 2015
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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