Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann, Wolfgang GND; Luzzi, Giuseppina GND; Steffens, Marco; Clawin-Rädecker, Ingrid GND; Franz, Charles M. A. P. GND; Fritsche, Jan GND

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Published in:
International journal of dairy technology : IJDT
Vol. 73 (2020), H. 1 March p. 270-282
Date Issued:
08.12.2019
DOI:
10.1111/1471-0307.12675
Language:
English
Type of Resource:
Text
DDC subject of DNB:
540 Chemistry & allied sciences
DDC subject of DNB:
570 Life science
URL:
https://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12675
Institution:
Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products
Physical Location:
W2930
Institution:
Max Rubner-Institut, Department of Microbiology and Biotechnology

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Hoffmann, Wolfgang / Luzzi, Giuseppina / Steffens, Marco / et al: Salt reduction in film‐ripened, semihard Edam cheese. 2019.

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