The effect of NaCl/KCl substitution on Halloumi cheese during storage: Chemical composition, proteolysis, texture profile, and microstructure.

被引：0
|
作者：
Ayyash, M. M. [1 ]
Shah, N. P. [1 ]
机构：
[1] Victoria Univ, Melbourne, Vic 8001, Australia
来源：
JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷
关键词：
Halloumi cheese; NaCl/KCl; chemical composition;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：746 / 746
页数：1
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