Characteristics of Gouda cheese supplemented with fruit liquors

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, wate...

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Detalles Bibliográficos
Autores principales: Choi, Hee Young, Yang, Chul Ju, Choi, Kap Seong, Bae, Inhyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4540260/
https://www.ncbi.nlm.nih.gov/pubmed/26290735
http://dx.doi.org/10.1186/s40781-015-0048-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4540260/
https://www.ncbi.nlm.nih.gov/pubmed/26290735
http://dx.doi.org/10.1186/s40781-015-0048-2

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