Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 117-123

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

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Casein degradation; Fynbo cheese; Kinetics parameters; NaCl KCl; Ripening temperature

Indexed keywords

EID: 0037286423     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14125.x     Document Type: Article

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