𝔖 Bobbio Scriptorium
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Salt content in bread and dough from northern Portugal: Method development and comparison

✍ Scribed by A. Plácido; R. Kupers; P. Paíga; J. Magalhães; H.P.A. Nouws; C. Delerue-Matos; M.B.P.P. Oliveira

Book ID
119296261
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
906 KB
Volume
27
Category
Article
ISSN
0889-1575

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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