Influence of packing conditions on the changes of hard cheeses during storage
1993
Lazic, V. | Curakovic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Consumer-size Kashkaval was packed under different conditions of storage (atmospheric pressure, vacuum and modified atmosphere) for a certain period of time. The following quality characteristics change resulted in dependance of peroxides content, rheological characteristics, mass loss, sensory characteristics and the applied packing conditions.
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Эту запись предоставил Unassigned data from Yugoslavia