✦ LIBER ✦

A new type of ripened, low-fat cheese with bioactive properties

✍ Scribed by Eeva-Liisa Ryhänen; Anne Pihlanto-Leppälä; Eero Pahkala

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

New Type of Ripened Low-Fat Cheese

✍ Hargrove, R.E.; McDonough, F.E.; Tittsler, R.P. 📂 Article 📅 1966 🏛 American Dairy Science Association 🌐 English ⚖ 326 KB

Viscoelastic behavior during the ripenin

✍ Bárbara E. Meza; Roxana A. Verdini; Amelia C. Rubiolo 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 271 KB

Effect of freezing on the viscoelastic b

✍ Bárbara E. Meza; Roxana A. Verdini; Amelia C. Rubiolo 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 346 KB

Physicochemical properties of low-fat so

✍ AYNUR G KARAHAN; ARZU KART; AYLIN AKOĞLU; M LüTFü ÇAKMAKÇı 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 265 KB

Improvement of sensory quality of low-fa

✍ M.C Katsiari; L.P Voutsinas; E Kondyli 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 127 KB

Action in Cheese Ripening of an Enzyme P

✍ Babel, F.J.; Stewart, G.F.; Hammer, B.W. 📂 Article 📅 1943 🏛 American Dairy Science Association 🌐 English ⚖ 444 KB