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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...
Gorde:
| Argitaratua izan da: | Food Sci Biotechnol |
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| Egile Nagusiak: | , , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Singapore
2019
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| Gaiak: | |
| Sarrera elektronikoa: | 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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