Study of the Changes in Cheese Making Parameters of Skim Milk with Divalent Cations Addition

Food Technology and Biotechnology

Volumn 39, Issue 2, 2001, Pages 115-121

  Solorza Feria, Javier ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Ca2+ and Cd2+ addition; Cheese making parameters; Stretchable cheese

Indexed keywords

EID: 0035593490     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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