Effect of salting on some rheological properties of fresh Camembert cheese as measured by uniaxial compression
Year: 1986
Type: article
Abstract: Comparaison de la texture, de la tendance a la fissuration et de la fragilite du Camembert avant affinage, selon la concentration en NaCl de la saumure dans laquelle il a ete sale
Authors: M Mpagana, J. Hardy
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W2494346796