首页> 外文OA文献 >The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

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The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

机译：在60天成熟时期结束时，完全取代钾，钙和镁盐水对无钠超滤钠奶酪的影响：物理化学，蛋白水解 - 脂解索引，微生物，比色和感官评估

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Razieh Zonoubi; Mohammad Goli;
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1. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese [J] . D. J. McMahon, C. J. Oberg, M. A. Drake, Journal of dairy science . 2014,第8期

机译：钠，钾，镁和钙盐阳离子对全脂切达干酪存储期间的pH值，蛋白水解，有机酸和微生物种群的影响
2. Physicochemical and microbial changes during the manufacturing process of dry-cured lacon salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride [J] . Food Control . 2015,第期

机译：用钾，钙和氯化镁的干燥凝胶加盐的制造过程中的物理化学和微生物变化，作为氯化钠的部分替代
3. The effect of complete replacing sodium with potassium calcium and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical proteolysis–lipolysis indices microbial colorimetric and sensory evaluation [O] . Razieh Zonoubi, Mohammad Goli 2021

机译：在60天成熟时期结束时完全取代钾钙和镁盐水对无钠超滤钠奶酪的影响：物理化学蛋白水解 - 脂解索引微生物比色和感官评估
4. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1 [O] . McMahon D.J., Oberg C.J., Drake M.A., 2014

机译：钠，钾，镁和钙盐阳离子对全脂切达干酪贮藏期间pH，蛋白水解，有机酸和微生物种群的影响1

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

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