The Effect of Lactic Acid, Nisin Whey Permeate, Sodium Chloride and Related Combinations on Aerobic Plate Count and the Sensory Characteristics of Rainbow Trout

By Nykänen A.   Lapveteläinen A.   Hietanen R-M.   Kallio H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 286-290

Academic Press

Access to resources Recommend Favorite

Changes in Galactose and Lactic Acid Content of Sweet Whey during Storage

By Rao R. D.   Wendorff W. L.   Smith K.  

Journal of Food Protection, Vol. 67, Iss. 2, 2004-02 ,pp. : 403-406

International Association for Food Protection

Access to resources Recommend Favorite

Potassium Lactate Combined with Sodium Diacetate Can Inhibit Growth of Listeria monocytogenes in Vacuum-Packed Cold-Smoked Salmon and Has No Adverse Sensory Effects

By Vogel Birte Fonnesbech   Yin Ng Yoke   Hyldig Grethe   Mohr Mona   Gram Lone  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2134-2142

International Association for Food Protection

Access to resources Recommend Favorite

Characterization of Whey Cheese Packaged under Vacuum

By Pintado Manuela E.   Malcata F. Xavier  

Journal of Food Protection, Vol. 63, Iss. 2, 2000-02 ,pp. : 216-221

International Association for Food Protection

Access to resources Recommend Favorite

Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

By Picone Carolina  

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 77-83

Springer Publishing Company

Access to resources Recommend Favorite