✦ LIBER ✦

Diffusion of Salt, Fatty Acids, and Esterases in Mozzarella Cheese

✍ Scribed by Lee, H.J.; Olson, N.F.; Lund, D.B.

Book ID: 123461288
Publisher: American Dairy Science Association
Year: 1980
Tongue: English
Weight: 762 KB
Volume: 63
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(80)82965-1

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of calcium in brine on salt diffu

Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining

✍ Luo, J.; Pan, T.; Guo, H.Y.; Ren, F.Z. 📂 Article 📅 2013 🏛 American Dairy Science Association 🌐 English ⚖ 856 KB

Distribution of Salt and Moisture in Moz

Distribution of Salt and Moisture in Mozzarella Cheese with Soft Surface Defect

✍ P.S. Kindstedt; K.L. Larose; J.A. Gilmore; L. Davis 📂 Article 📅 1996 🏛 American Dairy Science Association 🌐 English ⚖ 588 KB

X-ray and neutron diffuse scattering fro

X-ray and neutron diffuse scattering from multilayers of fatty acid salt molecules

✍ R. Stömmer; U. Englisch; U. Pietsch; V. Holy 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 378 KB

Diffusion Coefficients of Fatty Acids an

Diffusion Coefficients of Fatty Acids and Monobasic Phosphoric Acids in n-Decane

✍ White, J. R. 📂 Article 📅 1955 🏛 American Institute of Physics 🌐 English ⚖ 637 KB

Composition and Flavor of Milk and Chedd

Composition and Flavor of Milk and Cheddar Cheese Higher in Unsaturated Fatty Acids

✍ Lightfield, K.D.; Baer, R.J.; Schingoethe, D.J.; Kasperson, K.M.; Brouk, M.J. 📂 Article 📅 1993 🏛 American Dairy Science Association 🌐 English ⚖ 932 KB

Role of Microflora in Production of Free

Role of Microflora in Production of Free Fatty Acids and Flavor in Swiss Cheese

✍ Paulsen, P.V.; Kowalewska, J.; Hammond, E.G.; Glatz, B.A. 📂 Article 📅 1980 🏛 American Dairy Science Association 🌐 English ⚖ 520 KB