The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese

Author:

Seisa Dipuo,Osthoff G,Hugo C,Hugo A,Bothma C,Van der Merwe J

Publisher

Elsevier BV

Subject

Radiation

Reference45 articles.

1. The manufacture of Ras cheese from gamma irradiated milk;Abd El Baky;Food Chem.,1986

2. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

3. Association of Official Analytical Chemists, 1970. Official Methods of Analysis. 11th Edition, Washington, DC.

4. A simple method for estimating free amino acids in Cheddar cheese;Aston;Aust. J. Dairy Technol.,1983

5. Critical values of differences among rank sums for multiple comparison;Basker;Food Technol.,1988

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