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Volumn 68, Issue 2, 2001, Pages 327-332

Pinkish colouration in Cheddar cheese - Description and factors contributing to its formation

Author keywords

Cheddar cheese; Galactose; Pink colouration

Indexed keywords

AGE; ANNATTO; CHEDDAR CHEESE; COLOR; FLAVOR; FOOD ANALYSIS; FOOD QUALITY; NEW ZEALAND; PRODUCTION;

EID: 0034914180     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029901004836     Document Type: Article
Times cited : (20)

References (25)
  • 12
    • 0001604915 scopus 로고
    • Growth of heat-resistant streptococci in cheese milk pasteurisers. III. The specific flora and its effect on cheese quality
    • (1979) Zuivelzicht , vol.71 , Issue.51-52 , pp. 1141-1143
    • Hup, G.1    Stadhouders, J.2
  • 13
    • 84983632048 scopus 로고
    • Cheese: Determination of nitrate and nitrite contents - Method by cadmium reduction and photometry
    • (1984) IDF standard , vol.84 , pp. 1984


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.