Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Fotini Karali"'
Publikováno v:
Foods, Vol 8, Iss 7, p 232 (2019)
The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted ch
Externí odkaz:
https://doaj.org/article/fbb8e4db8649453fb54612725f60fda7
Publikováno v:
Foods, Vol 8, Iss 7, p 232 (2019)
Foods
Volume 8
Issue 7
Foods
Volume 8
Issue 7
The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °
C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-s
C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a3c837c89f8c071dd08223d8859287
https://www.mdpi.com/2304-8158/8/7/232
https://www.mdpi.com/2304-8158/8/7/232
Publikováno v:
Journal of the Science of Food and Agriculture. 93:1845-1851
Background Kopanisti is a Protected Designation of Origin (PDO) traditional soft Greek cheese manufactured exclusively in the Cycladic island complex. It is made from raw bovine, ovine or caprine milk or a mixture of them without the addition of any
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::073b3c318b9254e47a821f2ca7cf4607
https://doi.org/10.1002/jsfa.5978
https://doi.org/10.1002/jsfa.5978