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Journal of Food Engineering

Volumn 53, Issue 1, 2002, Pages 67-73

Development of salt profiles on Manchego type cheese during brining. Influence of vacuum pressure

(4) Gonzalez Martinez C a Chafer, M a Fito, P a Chiralt, A a

a UNIVERSITAT POLITÈCNICA DE VALÈNCIA (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; HYDRODYNAMICS; KINETIC THEORY; POROSITY; PROTEINS; SALTS; VACUUM APPLICATIONS;

VACUUM PRESSURE;

DAIRY PRODUCTS;

EID: 0036604151 PISSN: 02608774 EISSN: None Source Type: Journal
DOI: 10.1016/S0260-8774(01)00141-8 Document Type: Article

Times cited : (19)

References (21)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.