تحميل...
Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems s...
محفوظ في:
| الحاوية / القاعدة: | Korean J Food Sci Anim Resour |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Korean Society for Food Science of Animal Resources
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932950/ https://ncbi.nlm.nih.gov/pubmed/29725199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.6.793 |
| الوسوم: |
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