Φορτώνει......
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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Korean J Food Sci Anim Resour |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Korean Society for Food Science of Animal Resources
2015
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| Θέματα: | |
| Διαθέσιμο Online: | 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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