Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201409739049122.pdf
Reference21 articles.
1. Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening
2. Use of Chitosan to Prolong Mozzarella Cheese Shelf Life
3. Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield
4. Applications and implications of nanotechnologies for the food sector
5. Proteolysis During Cheese Manufacture and Ripening
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