Trace elements content in cheese, cream and butter
نویسندگان
چکیده
منابع مشابه
Dairy Foods: Natural cheese and butter
Twenty six 3.8 kg blocks were made on each of 3 different days. A block was analyzed prior to brine salting. Blocks (5) were placed into each of 5 different saturated brines at 12, 15, 18, 21, and 24◦C. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d, weighed, sampled, and analyzed for salt and moisture. Weight loss (net of moisture loss and salt uptake), salt uptake, and...
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ژورنال
عنوان ژورنال: Mljekarstvo
سال: 2014
ISSN: 0026-704X
DOI: 10.15567/mljekarstvo.2014.0302