Properties of cholesterol-reduced Camembert cheese made by crosslinked β-cyclodextrin

International Journal of Dairy Technology

Volumn 61, Issue 4, 2008, Pages 364-371

  Kim, Soo Yun ^a   Bae, Hyun Young ^a   Kim, Hye Young ^a   Ahn, Joungjwa ^a   Kwak, Hae Soo ^a  

^a Sejong University   (South Korea)

Author keywords

Camembert cheese; Cholesterol removal; Crosslinked CD; Ripening

Indexed keywords

EID: 54049136434     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00429.x     Document Type: Article

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