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CHANGES IN THE ORGANOLEPTIC QUALITY OF SHAMOUTI ORANGES DURING THEIR RIPENING SEASON

✍ Scribed by DOV. BASKER

Book ID
111341039
Publisher
John Wiley and Sons
Year
1977
Tongue
English
Weight
333 KB
Volume
1
Category
Article
ISSN
0146-9428

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Changes of Mineral Concentrations in Ser
Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season
✍ Macedo, Angela C; Malcata, F Xavier πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 198 KB πŸ‘ 3 views

Seasonal changes of the ash content and mineral concentrations in Serra cheese were studied over a typical 35-day ripening period. Statistically sig-niÐcant di †erences (at the 5% level) exist between the ash content and the concentrations of Na, K, Ca, P, Mg and Zn in cheeses during ripening. The h