Water Activity and Chemical Composition of Cheese-Reference-Cited by-同舟云学术

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Water Activity and Chemical Composition of Cheese

Published:1981-04 Issue:4 Volume:64 Page:622-626
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Marcos A.,Alcalá M.,León F.,Fernández-Salguero J.,Esteban M.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. British Standard Institute. 1963. Methods for the chemical analysis of cheese. B.S.I. 770.

2. Composición química y cambios de los compuestos nltrogenados durante la maduración del queso de los Pedroches;Fernández-Salguero,1975

3. Recent research and development in the field of low-moisture and intermediate moisture foods;Karel;Crit. Rev. Food Technol.,1973

4. Cheese and fermented milk foods;Kosikowski,1970

5. Measuring humidity equilibria;Landrock;Mod. Packag.,1951

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