Výsledky vyhľadávania - "ResPubID19744. halloumi cheese"

The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

Autori: Francis, P Shah, NP Ayyash, MM a ďalší

Zdroj: Journal of Dairy Science. 94:37-42

Predmety: Chemical Phenomena, Food Handling, microstructure food texture, Sodium Chloride, texture profile, Potassium Chloride, Dietary - pharmacology, environmental scanning electron microscope, Halloumi cheese, 0404 agricultural biotechnology, Cheese, Potassium Chloride - chemistry - pharmacology, Animals, Institute for Sustainability and Innovation (ISI), Environmental scanning electron microscope, Food Handling - methods, Sodium Chloride, Dietary, Texture profile, Microstructure, Sodium Chloride, Dietary - pharmacology, Cheese - analysis, Physicochemical Phenomena, 04 agricultural and veterinary sciences, 8602 Dairy Products, ResPubID19744. halloumi cheese, 0405 other agricultural sciences, 0908 Food Sciences

Prístupová URL adresa: http://www.journalofdairyscience.org/article/S0022030210006715/pdf
https://pubmed.ncbi.nlm.nih.gov/21183014
https://core.ac.uk/display/37980582
https://hub.hku.hk/handle/10722/160592
https://www.sciencedirect.com/science/article/pii/S0022030210006715
http://www.ncbi.nlm.nih.gov/pubmed/21183014
http://www.sciencedirect.com/science/article/pii/S0022030210006715
https://pubmed.ncbi.nlm.nih.gov/21183014/
http://hdl.handle.net/10722/160592

The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

Autori: Ayyash, Mutamed M Sherkat, F Francis, P a ďalší

Predmety: Institute for Sustainability and Innovation (ISI), 0908 Food Sciences, 8602 Dairy Products, ResPubID19744. halloumi cheese, texture profile, environmental scanning electron microscope, microstructure food texture

Relation: https://vuir.vu.edu.au/7401/; Ayyash, Mutamed M, Sherkat, F, Francis, P, Williams, R. P. W and Shah, Nagendra P (2011) The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science, 94 (1). pp. 37-42. ISSN 1525-3198

Dostupnosť: https://vuir.vu.edu.au/7401/
https://www.sciencedirect.com/science/article/pii/S0022030210006715