An appraisal of the role of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese - CO2 diffusivity in semi-hard cheese in relation to age
Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this
[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time (HTST) sterilization conditions wer
