Blar i Publikasjoner fra CRIStin på tidsskrift "Food Science and Applied Biotechnology"
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Comparative study of quality characteristics of Kashkaval cheese from fresh and chilled curd
(Journal article, 2023)The influence of chilledcurd on Kashkavalcheese microbiological, functional, textural and sensorial characteristics was studied. It was found that salting the curd in a hot solution influenced to a greater degree the ...