Effect of starter usage and packaging with paraffin on the volatile fatty acids contents and flavor quality of Kashar cheese-Reference-Cited by-同舟云学术

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Effect of starter usage and packaging with paraffin on the volatile fatty acids contents and flavor quality of Kashar cheese

Published:1986-02 Issue:2 Volume:182 Page:107-111
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Aky�z Nurhan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01454239.pdf

Reference37 articles.

1. Vedamuthu ER, Reinbold GW (1967) J Milk Food Technol 30:247

2. Reinbold GW (1966) Dev ind microbiol American Institute of Biological Science Washington D.C p 240

3. Reinbold GW (1974) Cheese starter culture. Department of Food Technology. Iowa state University. Ames, Iowa, p 1

4. Hammer BW and Babel FJ (1957) Dairy bacteriology. 4th Ed. John Wiley and Sons., Inc., New York pp 391?394

5. Marth EH (1963) A Review, J Dairy Sci 46:869

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