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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder
The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitroge...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682511/ https://www.ncbi.nlm.nih.gov/pubmed/26761833 http://dx.doi.org/10.5851/kosfa.2015.35.2.232 |