Freezing low moisture Mozzarella cheese: Changes in organic acid content

Food Chemistry

Volumn 64, Issue 2, 1999, Pages 193-198

  Califano, Alicia N ^a   Bevilacqua, Alicia E ^a,b  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Cheese freezing; Cheese ripening; Organic acids

Indexed keywords

ACETIC ACID; BUTYRIC ACID; CARBOXYLIC ACID; CITRIC ACID; FORMIC ACID; LACTIC ACID; OROTIC ACID; PROPIONIC ACID; PYRUVIC ACID; URIC ACID;

ARTICLE; CHEESE; CONTROLLED STUDY; DISCRIMINANT ANALYSIS; FOOD STORAGE; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOISTURE; TECHNIQUE;

EID: 0032889909     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00123-X     Document Type: Article

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