Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese).
about
The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA).The effect of storage temperature on blue cheese mechanical properties.Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses.Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese
P2860
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese).
description
2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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2014年学术文章
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name
Microbiological, physico-chemi ...... ing ripening (Valdeón cheese).
@en
Microbiological, physico-chemi ...... ing ripening (Valdeón cheese).
@nl
type
label
Microbiological, physico-chemi ...... ing ripening (Valdeón cheese).
@en
Microbiological, physico-chemi ...... ing ripening (Valdeón cheese).
@nl
prefLabel
Microbiological, physico-chemi ...... ing ripening (Valdeón cheese).
@en
Microbiological, physico-chemi ...... ing ripening (Valdeón cheese).
@nl
P2093
P1433
P1476
Microbiological, physico-chemi ...... ring ripening (Valdeón cheese)
@en
P2093
I Diezhandino
J M Fresno
L González
P L H McSweeney
P304
P356
10.1016/J.FOODCHEM.2014.07.039
P50
P577
2014-07-14T00:00:00Z