A carregar...
Study of Mucor spp. in semi-hard cheese ripening
A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3–4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that cas...
Na minha lista:
| Main Authors: | , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551146/ https://ncbi.nlm.nih.gov/pubmed/23572694 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0108-z |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|