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Cheese Problems Solved
Volumn , Issue , 2007, Pages 94-95
Salt in cheese: How should cheese brine be prepared and maintained?
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DAIRIES;
EID: 84904370499     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.80     Document Type: Chapter
Times cited : (5)
References (3)
  • 1
    • 0001138861 scopus 로고
    • Brine composition and the prevention of the defect 'soft rind' in cheese
    • Geurts T.J., Walstra P., Mulder H. Brine composition and the prevention of the defect 'soft rind' in cheese. Neth. Milk Dairy J 1972, 26:168-179.
    • (1972) Neth. Milk Dairy J , vol.26 , pp. 168-179
    • Geurts, T.J.1    Walstra, P.2    Mulder, H.3
  • 2
    • 77957812846 scopus 로고    scopus 로고
    • Cheese: Chemistry, Physics and Microbiology
    • Elsevier Academic Press, Amsterdam, General Aspects, P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.), 3rd.
    • Guinee T.P., Fox P.F. Cheese: Chemistry, Physics and Microbiology. Salt in cheese: physical, chemical and biological aspects 2004, 1:207-259. Elsevier Academic Press, Amsterdam, General Aspects. 3rd. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
    • (2004) Salt in cheese: physical, chemical and biological aspects , vol.1 , pp. 207-259
    • Guinee, T.P.1    Fox, P.F.2
  • 3
    • 0011479098 scopus 로고    scopus 로고
    • Purification of cheese brine
    • Holmström P. Purification of cheese brine. Scandinavian Dairy Inform 1996, 10(1):36-37.
    • (1996) Scandinavian Dairy Inform , vol.10 , Issue.1 , pp. 36-37
    • Holmström, P.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.