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Effect of replacing part of the sodium chloride in Cheddar cheese by sodium or potassium phosphates on ripening, flavour and texture

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green
Margaret L. Green
Affiliation:
AFRC Food Research Institute (University of Reading), Shinfield, Reading RG2 9 AT, UK
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Information

Type
Short Communications
Information
Journal of Dairy Research , Volume 53 , Issue 2 , May 1986 , pp. 329 - 332
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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References

REFERENCES

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