The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture

International Food Research Journal

Volumn 22, Issue 6, 2015, Pages 2452-2459

  Sheibani, A ^a   Ayyash, M M ^b   Shah, N P ^c   Mishra, V K ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^c UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Hard type cheese; Microstructure; Proteolysis; Salt reduction

Indexed keywords

EID: 84945377600     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (39)

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