Transport of sodium chloride and water in Romano cheese slices during brining-Reference-Cited by-同舟云学术

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Transport of sodium chloride and water in Romano cheese slices during brining

Published:1986-01 Issue:1 Volume:19 Page:49-64
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guinee T.P.,Fox P.F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Water activity and enzyme activity;Acker;Food Technol.,1969

2. Salt absorption by Cheddar cheese curd;Breene;J. Dairy Sci.,1965

3. Osmotic dehydration of apple pieces: Effect of temperature and syrup concentration on rates;Farkas;Food Technol.,1969

4. Potentiometric determination of salt in cheese;Fox;J. Dairy Sci.,1963

5. Brine composition and the prevention of the defect ‘soft rind’ in cheese;Geurts;Neth. Milk Dairy J.,1972

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