Salting of Cheese

Author:

Guinee Timothy P.,Sutherland Brian J.

Publisher

Elsevier

Reference29 articles.

1. Emerging innovations to reduce the salt content in cheese; effects of salt on flavor, texture, and shelf life of cheese; and current salt usage: a review;Bae;Korean J. Food Sci. Anim. Resour.,2017

2. Odor-induced changes in taste perception;Djordjevic;Exp. Brain Res.,2004

3. Equations for calculation of water activity in cheese from its chemical composition: a review;Esteban;Food Chem.,1990

4. Cheese structure and functionality;Everett,2014

5. Reducing salt level in food. Part 2. Modeling salt diffusion in model cheese systems with regards to their composition;Floury;LWT - Food Sci. Technol.,2009

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