Published 1998
| Version v1
Miscellaneous
Physical, chemical, microbiological and sensorial behaviour evolution of non cooked pressed cheese paste while in refrigerated storage, made with red chilli powder, treated by heat or ionization
Description
The evolution of different physical, chemical, microbiological and sensorial characteristics of a Tunisian manufactured cheese made of non cooked pressed cheese paste with red chilli powder treated by heat, was measured while in refrigerated storage and compared to the one treated by ionization (author)
Availability note (English)
Available at Ecole superieure des industries alimentaires, Tunis (TN)Additional details
Additional titles
- Original title (French)
- Evolution du comportement physico-chimique, microbiologique et sensoriel au cours du stockage refrigere d'un fromage a pate pressee non cuite fabrique avec une poudre de piment rouge traitee par la chaleur ou par ionisation
Publishing Information
- Imprint Place
- Tunis (Tunisia)
- Imprint Pagination
- 115 p.
INIS
- Country of Publication
- Tunisia
- Country of Input or Organization
- Tunisia
- INIS RN
- 30010403
- Subject category
- S60: APPLIED LIFE SCIENCES; S07: ISOTOPES AND RADIATION SOURCES;
- Resource subtype / Literary indicator
- Thesis, Non-conventional Literature
- Descriptors DEI
- RADIATION QUALITY; RADICIDATION
- Descriptors DEC
- FOOD PROCESSING; IRRADIATION; PASTEURIZATION
Optional Information
- Notes
- 31 refs.