Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese
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DOI: 10.17113/ftb.59.01.21.6891
Abstract: SUMMARY Research background Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical… read more here.
Keywords: reduced fat; brine; fat white; vacuum ... See more keywords