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Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing pro...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: Santillo, Antonella, Albenzio, Marzia
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2015
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5224561/
https://ncbi.nlm.nih.gov/pubmed/28231229
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods4040665
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