Effects of stabilisers in brine on soft white cheese quality parameters
Author:
Funder
Çukurova Üniversitesi
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference62 articles.
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4. Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese;Atasoy;Journal of Food Processing and Preservation,2019
5. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures;Awad;LWT - Food Science and Technology,2002
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