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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics
Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening per...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7142192/ https://ncbi.nlm.nih.gov/pubmed/32296556 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00682-w |
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