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Possibility for increasing the potassium content in ripening cheeses

1995

Iwanczak, M. | Reps, A. | Wisniewska, K. | Jarmul, I. | Kolakowski, P. (University of Agriculture and Technology, Olsztyn-Kortowo (Poland). Inst. of Food Biotechnology)

AGROVOC Keywords
brining cheese fromage maduramiento milchwirtschaft organoleptic properties potasio potassium queso ripening salage sodio sodium
Bibliographic information
Milchwissenschaft (Germany)
Volume 50 Issue 11 ISSN 0026-3788
Pagination
pp. 619-622
Other Subjects
Salazon; Propiedades organolepticas; Cheesemaking; Propriete organoleptique; Fabricacion del queso; Murissage; Technologie fromagere
Language
English
Note
Summaries (De, En)
3 tables; 15 ref.
Type
Summary
1996-08-15
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