Quality changes during ripening of Gouda cheese coated with loess

Author:

Na Ji-Hoon,Lee Choul-Gyo,Park Sang-Jun,Jeong Je-Hee,Kim Cheol-Min,Han Hong-Bi,Kim Bok-Seon,Huh Chang-KiORCID

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference31 articles.

1. Change in the casein, free amino acid and textures during ripening of gouda cheese;Lee;Food Sci Anim Resour,1996

2. Change in chemical composition and nitrogenous compounds during ripening of gouda cheese;Lee;Food Sci Anim Resour,1996

3. Production of fat-derived (flavour) compounds during the ripening of gouda cheese;Alewijn;Int Daily J,2005

4. Characteristics of gouda cheese supplemented with fruit liquors;Choi;J Anim Sci Technol,2015

5. Choi HY 2011 Application in gouda-type cheese manufacture added with korea traditional wines MS Thesis Sunchon National University Korea 1 113

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