The effect of salt concentration on rancidity in Gaziantep cheese

Journal of the Science of Food and Agriculture

Volumn 79, Issue 2, 1999, Pages 213-219

  Kaya, Sevim ^a   Kaya, Ahmet ^a   Oner, Mehmet D ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Brine; Cheese; Hydrolytic rancidity; Lipid oxidation; Water activity

Indexed keywords

CHEESE; FOOD ANALYSIS; FOOD STORAGE; HYDROLYSIS; LIPID OXIDATION; RANCIDITY; SODIUM CHLORIDE; TEMPERATURE;

EID: 0033020571     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199902)79:2<213::AID-JSFA170>3.0.CO;2-H     Document Type: Article

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