Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder.

Lee, Jai-Sung; Choi, Hee-Young; Kim, Kyoung-Hee; Chun, Soon-Sil; Baen, Inhyu

Lee, Jai-Sung; Choi, Hee-Young; Kim, Kyoung-Hee; Chun, Soon-Sil; Baen, Inhyu.

Afiliación

Lee JS; Department of Animal Science and Technology, Sunchon National University, Suncheoni 540-950, Korea.
Choi HY; Imsil Institute of Cheese Science, Imsil 566-700, Korea.
Kim KH; Imsil Institute of Cheese Science, Imsil 566-700, Korea.
Chun SS; Department of Food and Nutrition, Sunchon National University, Suncheon 540-950, Korea.
Baen I; Department of Animal Science and Technology, Sunchon National University, Suncheoni 540-950, Korea.

Korean J Food Sci Anim Resour ; 35(2): 232-9, 2015.

Article en En | MEDLINE | ID: mdl-26761833

Palabras clave

appenzeller cheese; ripening; shrimp powder

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Año: 2015 Tipo del documento: Article