Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese-Reference-Cited by-同舟云学术

Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

Published:1990-04 Issue:4 Volume:190 Page:325-330
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Mart�n-Hern�ndez Carmen,Ju�rez Manuela,Ramos Mercedes,Mart�n-Alvarez Pedro

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/BF01184501.pdf

Reference19 articles.

1. Dalles T, Kalatzopoulos G, Kehagias C (1984) Freezing preservation of soft cheeses with and without moulds from goat's and sheep's milk. In: Zeutin P, Cheftel JC, Erikson C, Jol M, Leniger H, Linko P, Varela G, Vos G (eds) Thermal processing and quality of foods. Elsevier, London, pp 740?744

2. Jarmul I, Reps A, Wisniewska K, Jedrychowski J (1985) Lait 65:213

3. Alonso L, Juárez M, Ramos M, Martín-Alvarez PJ (1987) Int J Food Sci Technol 22:525

4. Peláez MC (1981) Influencia de la congelación sobre posibles mejoras en la technología del queso Manchego. PhD Thesis, Universidad Complutense, Madrid.

5. Alichanidis E, Polychroniadou A, Tzanetakis N, Vafopolou A (1981) J Dairy Sci 64:732

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