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The effect of salt concentration on the prekallikrein activator assay

✍ Scribed by Thanae Georgakopoulos; Joseph Bertolini; Timothy K. Hayes

Book ID
113491774
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
166 KB
Volume
38
Category
Article
ISSN
1045-1056

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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