Average NaCl Concentration in Cheese for Different Volume Ratios of Brine and Solid during Salting

✍ Scribed by SUSANA E. ZORRILLA; AMELIA C. RUBIOLO

• Book ID: 108818192
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 452 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb08637.x