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
✦ LIBER ✦
Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese
✍ Scribed by Erkmen, O.
- Publisher
- John Wiley and Sons
- Year
- 2001
- Tongue
- English
- Weight
- 71 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0027-769X
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