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The effects of sodium salts on the additive in viscose regeneration process

✍ Scribed by M. Levine; R. H. Burroughs Jr.

Publisher
John Wiley and Sons
Year
1961
Tongue
English
Weight
199 KB
Volume
5
Category
Article
ISSN
0021-8995

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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