Sensory Profile and Consumers' Liking of Functional Ovine Cheese

about

Sensory Profile and Consumers' Liking of Functional Ovine Cheese

Item

http://www.wikidata.org/entity/Q37577503

description

2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年学术文章

@wuu

2015年学术文章

@zh-cn

2015年学术文章

@zh-hans

2015年学术文章

@zh-my

2015年学术文章

@zh-sg

2015年學術文章

@yue

2015年學術文章

@zh

2015年學術文章

@zh-hant

name

Sensory Profile and Consumers' Liking of Functional Ovine Cheese

@en

Sensory Profile and Consumers' Liking of Functional Ovine Cheese.

@nl

type

Item

label

Sensory Profile and Consumers' Liking of Functional Ovine Cheese

@en

Sensory Profile and Consumers' Liking of Functional Ovine Cheese.

@nl

prefLabel

Sensory Profile and Consumers' Liking of Functional Ovine Cheese

@en

Sensory Profile and Consumers' Liking of Functional Ovine Cheese.

@nl

P1476

Sensory Profile and Consumers' Liking of Functional Ovine Cheese

@en

P2093

Antonella Santillo

http://www.w3.org/2001/XMLSchema#string

Marzia Albenzio

http://www.w3.org/2001/XMLSchema#string

P2860

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.

Biocheese: a food probiotic carrier.

Chemical, physical, and sensorial characteristics of "Terrincho" ewe cheese: changes during ripening and intravarietal comparison.

Biochemical patterns in ovine cheese: influence of probiotic strains.

Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.

Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.

Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.

Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of pecorino cheese.

Identification of peptides in functional Scamorza ovine milk cheese.

An analysis of variance test for normality (complete samples)

P304

665-677

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.3390/FOODS4040665

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2015-11-11T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

283708214

http://www.w3.org/2001/XMLSchema#string

P698

28231229

http://www.w3.org/2001/XMLSchema#string

P921

Caashey

P932

5224561

http://www.w3.org/2001/XMLSchema#string