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Modelling average concentrations of salt and salt substitute in partial or total volumes of semihard cylindrical cheeses

1998

Zorrilla, S.E. | Rubiolo, A.C. (Instituto de Desarrollo Tecnologico para la Industria Quimica (INTEC), Guemes 3450, 3000 Santa Fe (Argentina))

AGROVOC Keywords
alimentos analytical methods cheese chlorure de potassium chlorure de sodium cloruro potasico common salt diffusion foods fromage maduramiento modele modelos models potassium chloride produit alimentaire queso ripening sal sel de cuisine sodium chloride technique analytique
Bibliographic information
Volume 33 Issue 6
Pagination
pp. 501-508
Other Subjects
Tecnicas analiticas; Cloruro sodico; Murissage; Difusion; Fynbo cheese
Language
English
Note
7 ref.
1999-08-15
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