Influence of partial replacement of NaCl with KCl and CaCl 2 on microbiological evolution of dry fermented sausages

By Gimeno O.   Astiasaran I.   Bello J.  

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 329-334

Elsevier

Access to resources Recommend Favorite

Effects of pH, temperature, CaCl 2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

By Najera A.I.   de Renobales M.   Barron L.J.R.  

Food Chemistry, Vol. 80, Iss. 3, 2003-03 ,pp. : 345-352

Elsevier

Access to resources Recommend Favorite

Rheology and stability of whey protein stabilized emulsions with high CaCl 2 concentrations

By Kulmyrzaev A.   Sivestre M.P.C.   McClements D.J.  

Food Research International, Vol. 33, Iss. 1, 2000-01 ,pp. : 21-25

Elsevier

Access to resources Recommend Favorite

Effects of N-ethylmaleimide and CaCl 2 on cold gelation of whey protein isolate

By Hongsprabhas P.   Barbut S.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 451-455

Elsevier

Access to resources Recommend Favorite

Influence of pH and CaCl 2 on the stability of dilute whey protein stabilized emulsions

By Kulmyrzaev A.   Chanamai R.   McClements D.J.  

Food Research International, Vol. 33, Iss. 1, 2000-01 ,pp. : 15-20

Elsevier

Access to resources Recommend Favorite