Načítá se...
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...
Uloženo v:
| Hlavní autoři: | , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2010
|
| Témata: | |
| On-line přístup: | 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 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|