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Sensory and protein profiles of Mexican Chihuahua cheese

Native microflora in raw milk cheeses, including the Mexican variety Queso Chihuahua, contribute to flavor development through degradation of milk proteins. The effects of proteolysis were studied in four different brands of Mexican Queso Chihuahua made from raw milk. All of the cheeses were analyze...

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Détails bibliographiques
Publié dans:J Food Sci Technol
Auteurs principaux: Paul, Moushumi, Nuñez, Alberto, Van Hekken, Diane L., Renye, John A.
Format: Artigo
Langue:Inglês
Publié: Springer India 2012
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC4571261/
https://ncbi.nlm.nih.gov/pubmed/26396342
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0868-8
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