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The effect of salt concentration on rancidity in Gaziantep cheese

1999

Kaya, S. | Kaya, A. | Oner, M.D. (Food Engineering Department, Gaziantep University, Gaziantep 27310 (Turkey))

AGROVOC Keywords
acide gras almacenamiento brines brining calidad cheese common salt fatty acids flaveur flavour fromage keeping quality organoleptic properties organoleptic traits quality queso rancidez rancidity sabor sal salage salmuera saumure sel de cuisine stockage storage temperatura temperature
Bibliographic information
Volume 79 Issue 2
Pagination
pp. 213-219
Other Subjects
Propiedades organolepticas; Aptitud para la conservacion; Salazon; Propriete organoleptique; Aptitude a la conservation; Qualite; Gaziantep cheese; Acidos grasos; Rancidite
Language
English
Note
24 ref.
1999-08-15
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