Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine;Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl/ KCl

Food Science and Technology International

Volumn 5, Issue 3, 1999, Pages 251-254

  Zorrilla, S E ^a   Rubiolo, A C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Fynbo cheese; ripening; salt; sensory analysis

Indexed keywords

EID: 0033464402     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500308     Document Type: Article

References (16)

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