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SOME EFFECTS OF SALT AND MOISTURE ON RANCIDITY IN FATS

✍ Scribed by IRENE CHANG; BETTY M. WATTS

Book ID
108790807
Publisher
Institute of Food Technologists
Year
1950
Tongue
English
Weight
480 KB
Volume
15
Category
Article
ISSN
0022-1147

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✍ Kaya, Sevim; Kaya, Ahmet; οΏ½ner, Mehmet D πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 173 KB πŸ‘ 2 views

Gaziantep cheese is a non-fermented and enzyme clotted type cheese. The changes in oxidative and hydrolytic rancidity in the cheese were analysed during its storage. Storage conditions were selected as 4, 10 and 20Γ„C and 90, 170, 200 and 230 g kg-1 salt solutions by considering the traditional stora