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  • 标题:H2O2 and it’s Use in Cheese Technology
  • 本地全文:下载
  • 作者:Atilla Konar ; Nuray Şahan
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:1995
  • 卷号:20
  • 期号:2
  • 出版社:Association of Food Technology, Turkey
  • 摘要:In this paper, the effects of H2O2 addition, although not permitted officially in Turkey, on the composition of milk and on the quality of cheese made from this H2O2 added milk was reviewed. Hydrogen peroxide is a strong oxidizing, bleaching and germicidally active agent. It’s decomposition yield water and oxygen.
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