Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining
Hélène J. Giroux, Noémie Lemaire, Michel Britten
Topics & Concepts
ChemistryMoistureFood scienceSalt (chemistry)Water contentComposition (language)Whey proteinWater activityEngineeringLinguisticsGeotechnical engineeringPhilosophyOrganic chemistryPhysical chemistryProteins in Food SystemsProbiotics and Fermented FoodsMeat and Animal Product Quality