Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. [electronic resource]
Producer: 20130923Description: 1953-1971 p. digitalISSN:- 1525-3198
- Adult
- Amino Acid Sequence
- Amino Acids -- analysis
- Carbohydrates -- analysis
- Carboxylic Acids -- analysis
- Caseins -- analysis
- Cheese -- analysis
- Chemical Phenomena
- Female
- Food Technology
- Humans
- Hydrogen-Ion Concentration
- Male
- Minerals -- analysis
- Molecular Sequence Data
- Peptides -- analysis
- Rheology
- Sensation
- Sodium Chloride -- analysis
- Taste
- Water -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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