๐”– Bobbio Scriptorium
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Rindless, Swiss-Type Cheese. I. Method of Manufacture in Block Form

โœ Scribed by Deane, D.D.; Cohenour, F.D.


Book ID
122827390
Publisher
American Dairy Science Association
Year
1961
Tongue
English
Weight
394 KB
Volume
44
Category
Article
ISSN
0022-0302

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The in#uence of salt content (normal and low content) and salting method (conventional brine immersion: BI and brine vacuum impregnation: BVI) on volatile compounds developed in Manchego-type cheeses was analysed. Volatile fractions of the cheeses were obtained at 1 and 3 months of ripening by simul