摘要 : The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese which produced from cow and buffalo milk during the storage. The acidity, dry mat... 展开
作者 | Akarca~ Gokhan Yildirim~ Gamze |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 11 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Mozzarella cheese Probiotics Buffalo milk Quality Texture SENSORY PROPERTIES PHYSICOCHEMICAL PROPERTIES BUFFALO SUBSTITUTION PROTEOLYSIS VIABILITY PROFILE STORAGE NACL |
馆藏号 | N2008EPST0008794 |