Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening-Reference-Cited by-同舟云学术

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Published:2014 Issue:1 Volume:20 Page:23-29
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Iwasawa Ai,Suzuki-Iwashima Ai,Iida Fumiko,Shiota Makoto

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference19 articles.

1. AOAC Official Method 933.05, Fat in Cheese, in Official Methods of Analysis of AOAC International, 17th edn., AOAC International, Washington, DC, 2003.

2. AOAC Official Method 941.12 Ash of Spices Gravimetric Methods, in Official Methods of Analysis of AOAC International, 17th edn., AOAC International, Washington, DC, 2003.

3. AOAC Official Method 973.48, Nitrogen (Total) in Water, Kjeldahl Method, in Official Methods of Analysis of AOAC International, 17th edn., AOAC International, Washington, DC, 2003.

4. Bassette R. (1976). Effect of light on concentration of some volatile materials in milk. J.Milk Food Technol., 39, 10-12.

5. Bradley R.L. Jr. and Vanderwarn M.A. (2001). Determination of Moisture in Cheese and Cheese Products. J. AOAC Int., 84, 570-592.

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