Quality Characteristics of Korean Commercial String Cheeses-Reference-Cited by-同舟云学术

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Quality Characteristics of Korean Commercial String Cheeses

Published:2023-05-31 Issue:5 Volume:52 Page:531-538
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Hong Seul-Gi¹^ORCID,Kim Inyong²^ORCID,Jeong Sunyoon³⁴^ORCID,Ha Jung-Heun¹³⁴^ORCID,Jeong Yoonhwa¹³⁴^ORCID

Affiliation:

1. Department of Food Science and Nutrition Information, Graduate School of Information Technology and Intellectural Property, Dankook University

2. Department of Food and Nutrition, Sunchon National University

3. Center for Industrilization of Natural Neutraceuticals, Dankook University

4. Department of Food Science and Nutrition, Dankook University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-05-531.pdf

Reference50 articles.

1. Functional properties of Mozzarella cheese for its end use application

2. AOAC. Official methods of analysis of AOAC International. 21st ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA. 2019. p 8-11.

3. aT. Processed food segment market in 2018－butter/cheese/fermented milk market. Korea Agro-Fisheries &

4. Food Trade Corporation, Naju, Korea. 2018. p 18-43.

5. Enhanced Lactose Cheese Milk does not Guarantee Calcium Lactate Crystals in Finished Cheddar Cheese

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