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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...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2010
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| Soggetti: | |
| Accesso online: | 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 |
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