Potassium sorbate diffusivity in American processed and Mozzarella cheeses

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 435-437

  Han, Jung Hoon ^b   Floros, John D ^a  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cheese; Diffusivity; Mathematical model; Potassium sorbate

Indexed keywords

CHEESEMAKING; FOOD PROCESSING; MOZARELLA CHEESE; SORBATE POTASSIUM;

EID: 2642648674     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15758.x     Document Type: Article

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