EFFECT OF RIPENING TEMPERATURES ON PROTEOLYSIS AND LIPOLYSIS IN THE OUTER AND INNER REGIONS OF RAS-TYPE CHEESE MADE BY VARIOUS SALTING METHODS

Faculty	Agriculture	Year:	1988
Type of Publication:	Article	Pages:	1-16
Authors:	ALY, ME, ELELLA, WMA, BAKY, AAA, FOX, PF	DOI:	10.1016/0308-8146(88)90002-7
Journal:	FOOD CHEMISTRY ELSEVIER SCI LTD	Volume:	28
Research Area:	Chemistry; Food Science \& Technology; Nutrition \& Dietetics	ISSN	ISI:A1988M744100001
Keywords :	EFFECT , RIPENING TEMPERATURES , PROTEOLYSIS , LIPOLYSIS , , OUTER
Abstract:	Not Available
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