Ripening control of salt-reduced Manchego-type cheese obtained by brine vacuum-impregnation

Food Chemistry

Volumn 70, Issue 2, 2000, Pages 155-162

  Pavia, M ^a   Trujillo, A J ^a   Guamis, B ^a   Ferragut, V ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CHEESE; FOOD INDUSTRY; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOISTURE; PEPTIDE ANALYSIS; VACUUM;

EID: 0034255705     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00249-6     Document Type: Article

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